Dessert

Holiday Deep Dark Chocolate Tart with Pomegranate and Pistachios Recipe

ByBen Miller December 25, 2025December 25, 2025

Introduction

This Holiday Deep Dark Chocolate Tart with Pomegranate & Pistachios is a rich, decadent dessert perfect for festive occasions. The bittersweet chocolate ganache pairs beautifully with the tartness of pomegranate seeds and the crunch of toasted pistachios, all nestled in a spiced cocoa crust.

A slice of chocolate tart sits on a white plate with a textured edge, showing three distinct layers: a thick dark brown chocolate crust at the bottom, a thick smooth dark chocolate filling in the middle, and a shiny dark chocolate glaze on top. The tart slice is decorated with small red pomegranate seeds, green pistachio pieces, and clear sugar crystals scattered along one side. A dollop of white whipped cream rests on the left side of the slice. A silver fork lies on the right side of the plate. In the background, the rest of the tart with one slice removed is on a white plate. The scene is set on a white marbled surface with a red cloth underneath the foreground plate. A white bowl filled with whipped cream and a spoon is also visible. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup All-Purpose Flour
1/2 cup Powdered Confectioners Sugar
2 tablespoons Dutch Processed Cocoa Powder
1/4 teaspoon Ground Cinnamon
1/8 teaspoon Salt
1/2 cup Butter, melted
1/2 teaspoon Vanilla Extract
1 cup Whipping Cream
10 ounces Bittersweet Chocolate
2 tablespoons Orange Liqueur (optional)
1/2 cup Pomegranate Seeds
1/4 cup Toasted Pistachios
Sparkling Sugar, to taste

Instructions

Step 1: Preheat your oven to 350 degrees F (180 degrees C).
Step 2: In a medium bowl, combine the flour, powdered sugar, cocoa powder, cinnamon, and salt. Stir in the melted butter and vanilla extract until the dough is fully moistened.
Step 3: Press the dough evenly into the bottom and up the sides of a 9-inch removable bottom tart pan. Place the pan on a baking sheet and bake for about 20 minutes, or until the crust looks dry. Remove and let cool completely.
Step 4: For the filling, place the bittersweet chocolate in a medium bowl. Heat the whipping cream in a small saucepan just to a boil over medium heat.
Step 5: Pour the hot cream over the chocolate and let it sit for 1 minute. Stir gently until the chocolate melts completely and the mixture is smooth.
Step 6: Stir in the orange liqueur if using, then pour the ganache into the cooled tart shell. Spread it evenly with a spatula or the back of a spoon.
Step 7: Refrigerate the tart for at least one hour, or up to 24 hours, to let the filling set.
Step 8: Before serving, mix the pomegranate seeds, toasted pistachios, and a generous sprinkle of sparkling sugar. Spoon this mixture over the tart or on top of individual slices for a festive finish.

Tips & Variations

Use good-quality bittersweet chocolate for the richest flavor.
Substitute orange liqueur with orange zest for a non-alcoholic version.
Toast the pistachios lightly in a dry skillet to enhance their flavor and crunch.
For a crunchier crust, chill the dough for 30 minutes before baking.

Storage

Store the tart covered in the refrigerator for up to 3 days. To serve, allow it to sit at room temperature for 15 minutes to soften slightly. Leftover tart can be reheated gently in a low oven to warm the ganache without melting the toppings.

How to Serve

A slice of chocolate tart sits on a white plate with a silver fork beside it. The tart has three layers: a dark brown firm crust at the bottom, a thick, smooth dark chocolate filling in the middle, and a glossy dark chocolate ganache on top. The top is decorated with bright red pomegranate seeds, green pistachio nuts, and large sugar crystals. A swirl of white cream rests on one side of the slice, adding contrast. In the background, more tart slices are on a white plate atop a white marbled surface with a red cloth partially underneath. A small bowl of whipped cream is placed behind the plates. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the tart crust ahead of time?

Yes, you can bake the tart crust a day in advance and keep it covered at room temperature. Add the filling just before serving to maintain the crust’s crispness.