Mix cookie crumbs with melted butter and salt until everything looks like wet sand all over.

Press the mixture firmly into your tart pan on the bottom and up all the sides evenly.

Put the crust in the fridge for thirty minutes while you make the chocolate filling next.

Heat one cup of heavy cream in a pot until you see little bubbles around the edges.

Pour hot cream over chopped dark chocolate in a bowl and just let it sit for three minutes.

Stir the chocolate mixture until it's totally smooth, shiny, and has no lumps anywhere at all.

Whip the remaining half cup of heavy cream with vanilla extract until you get stiff peaks with your mixer.

Gently fold whipped cream into the chocolate using a spatula with soft, swooping motions throughout.

Pour the chocolate filling into your crust and smooth out the top with a spatula, nice and even.

Cover the tart with plastic wrap and put it in the fridge for at least four hours minimum.

Take the tart out of the pan carefully before serving by pushing up the bottom part gently.

Scatter fresh pomegranate arils all over the top for pretty color and that festive holiday look.

Dust with powdered sugar if you want, and slice with a sharp knife between each cut.