Salted Dark Chocolate Pomegranate Tart

Ingredients

• 1/4 teaspoon salt
• 1/4 cup cocoa powder
• 1/2 cup cold butter, cubed
• 3 tablespoons granulated sugar
• 1 large egg yolk
• 1 teaspoon vanilla extract
• 2 cups dark chocolate chips
• 3/4 cup pomegranate seeds
• 1 tablespoon coarse sea salt

Directions

1. Heat the oven to 350 degrees F (175 degrees C). Coat a 9-inch tart pan with butter or cooking spray.
2. In a medium bowl, stir the cocoa powder, salt, and 1/2 cup all-purpose flour together until evenly blended. Work in the cold butter cubes until you have a rough, crumbly mixture, then press it into the prepared pan. Bake the crust for 15 minutes.
3. While the crust bakes, whisk the egg yolk and granulated sugar in a small bowl until the mixture turns pale and fluffy. Stir in the vanilla extract, then put the bowl aside.
4. Melt the dark chocolate chips gently in a double boiler or in a microwave safe bowl on low heat, stirring until smooth. Take the chocolate off the heat and mix in the egg yolk mixture until fully incorporated. Spoon the filling into the baked crust and smooth it out with a spatula or spoon. Scatter the pomegranate seeds evenly across the top, then finish with the coarse sea salt.
5. Bake for 25 minutes, until the center feels set when you touch it lightly with a fingertip, though it should still have a little softness. Cool the tart completely before serving, or store it in an airtight container at room temperature for up to 3 days.