Juicy pomegranate, bright citrus nestled in deep, earthy dark chocolate.
In a small to medium sized bowl, whisk together the egg yolks and the cornstarch
Heat the heavy cream, sugar, vanilla, bay leaf, and salt in a small pot on low to medium, ensuring that the mixture does not boil. Stir frequently.
Once the cream mixture is well heated, but not boiling, turn off the heat. Then, take about 1/8-1/4 c. of the cream mixture and whisk it with a rather quick hand into the egg yolk/cornstarch mixture to temper the eggs. Complete the next step as quickly as possible so that the temperature of the eggs remains reasonably constant after the addition of the heated cream.
Whisk the cacao (or cocoa powder), dark cocoa powder, and dark chocolate chips into the heavy cream mixture as quickly as possible until the mixture is smooth and there are no chocolate clumps visible. You may have to turn the heat back on to low-med. to ensure that the chocolate chips melt properly.
Once the chocolate/cream mixture is smooth, quickly fold and whisk the egg mixture into the chocolatey cream mixture. Whisk for several minutes. Turn the heat back on to low and re-heat for 2-3 min. Stir gently, but continuously so that the mixture does not burn.
Whisk in the room temperature butter.
Take the mixture off the heat. Cool to room temperature, then place in the fridge to set while you work on the Pomegranate-Citrus syrup and crust.
Place all ingredients in a small pot. Bring to a boil, then simmer.
Stirring frequently, simmer until syrup has thickened and reduced to about 1/3 its volume (about 25 min.)
Let syrup cool a little bit, and then place it in the fridge to set while you make the crust.
Preheat oven to 350 degrees.
Break graham crackers OR orange cookies into the container of your food processor. If you are using orange cookies, add 1 tbsp dark cocoa (or not--if you would like a lighter, more citrus-forward cookie crust, which would also be delicious).
Process into crumbs.
Add butter into processor to mix with the crumbs.
Process on high for about 1 min. Check the crust. You should have a crust that is a little crumblier than pie crust, but will pack together lightly between your fingers when pressed together.
Use your fingers to shape and mold the crust into a tart pan. Use a fork to poke a few fork-holes into the bottom of your crust.
Place crust into the oven and bake for 15-18 min. Then cool.
Once the crust has cooled completely, and once the custard has set (after about 1 hour), pour and spread the dark chocolate custard into the cookie crust.
Spoon or drizzle the pomegranate syrup onto the tart filling. The more syrup you drizzle on the tart, the sweeter it will be. So, if you prefer a less sweet tart, just be very conservative with the syrup.
Sprinkle more pomegranate seeds over the tart.