Directions

1. Preheat your oven to 170°C 

   Add the Oreos and melted butter to a food processor/ blender. Pulse until it is smooth and just comes together. Press the mixture into a round 26cm tart pan with a removable bottom.

2. Break up chocolate and add to a large bowl.

3. In a small bowl, microwave the cream for 2 minutes. Pour the cream over the chocolate chunks and stir until the chocolate is all melted. Add the vanilla, sea salt and beaten eggs to the mixture and whisk until smooth.

4. Pour the chocolate mixture into the crust. Bake for 35-40 minutes or until the edges of the ganache are set. (The centre will still be a little jiggly.)

5. Meanwhile, in a small saucepan, combine the sugar and pomegranate juice. Cook over medium high heat stirring constantly. Bring to a boil and cook for 2 minutes.

6. Remove the juice from the heat and pour into a jar. Store refrigerated until serving.

7. Allow the tart to cool to room temperature. Serve at room temperature or refrigerate until ready to serve at a later time. Serve topped with the pomegranate seeds, the glaze and garnish with flaky sea salt.