Triple Chocolate Pomegranate Tart

I love seeing fresh pomegranates in the stores this time of year. Something about their seasonal debut in the produce department signals the holidays are just around the corner. I used to be afraid of them because they seemed a bit complicated to get to, but one day I tackled my fear and haven't looked back because they are actually very easy to cut open and the tasty fruit is well worth the effort. I paired it with three chocolates for this delicious and very festive dessert. Remember, since pomegranates are so good for you, any less-healthy ingredients found listed below still count as healthy! Please don't let the title scare you. You can make this dessert and you will be glad you did!

*10 2 1/2x4 3/4 in. chocolate graham crackers (this should be one package from a 3 pkg. box)
*6 TBSP. butter, melted
*3 oz. good quality dark chocolate, plus more for garnish
*1 3/4 c. heavy cream
*4 oz. cream cheese, softened
*1/2 c. white chocolate, melted and cooled to room temperature
*1/3 c. sweetened condensed milk
*1 POM Wonderful fresh pomegranate

1. Make Crust. Use your food processor (or rolling pin) to finely crush the graham crackers.
Stir in melted butter and press evenly on bottom and sides of a 13 x 4 inch tart pan (has a fluted edges and a removable bottom).
Place in refrigerator while making the filling layers.

2. Fill a large bowl with ice and water, set aside. Finely chop 3 ounces dark chocolate
and place in a heat-safe medium bowl. Pour 1/2 c. cream into a small saucepan. Bring to a boil over medium heat. Pour hot cream over chocolate shavings and set aside for 5 minutes to yield chocolate ganache.
Whisk to combine. Set medium bowl over large bowl until ganache is cool, whisking constantly.
Once cool, remove from ice bath, and whisk until ganache is just thick enough to hold its shape. Spread into the bottom of the prepared crust
and return it to the refrigerator to set while you prepare the next filling.

3. Lay pomegranate on its side and cut just below stem. This will reveal sections similar to an orange. Cut along the sections and work with one at a time.
Over a bowl of water, use your fingers to loosen arils.
They will sink to the bottom of the bowl and the white flesh will float to the top.
Scoop away the floaters to discard, drain and set aside the pomegranate arils.
4. In mixer, beat cream cheese until light and fluffy. Add sweetened condensed milk and white chocolate and blend until incorporated.
5. Add 1/2 pomegranate arils to cream cheese mixture and use a fork to gently mash them. Stir well and add remaining arils (reserving 2 TBSP. for garnish).
6. Whip 3/4 c. cream until it holds its shape. Gently fold into cream cheese mixture. Spoon onto ganache in prepared crust. Cover loosly with plastic wrap and return to the refrigerator for at least 4 hours.
7. Remove tart from refrigerator approximately 10 minutes prior to serving. Whip remaining cream and sweeten with 2 TBSP. powdered sugar. Top tart with dallops of whipped cream, remaining arils and dark chocolate shavings.
Notes: This could be made in a pie or spring-form pan. You can use 1/3 less fat cream cheese, but not fat free.