Pulse the biscuits with filling in a food processor with butter, sea salt and dark cocoa powder.
Brush the tart mould with butter and transfer the biscuit mix. Press the mixture onto the bottom and up the sides of a tart pan
Press the mixture onto the bottom and up the sides of a tart pan.
Place it in the fridge for 30 minutes to firm up before adding the filling.
TO MAKE THE GANACHE
To a bowl add the cream cheese, maple syrup, vanilla extract, sea salt, melted dark chocolate and pinch of sea salt.
Mix this with an electric or hand whisk until the filling looks smooth and velvety.
Now add a sprig of rosemary to this mix, give the ganache a stir and leave it aside for a few minutes for the rosemary flavour to infuse.
After 6-7 minutes, remove the rosemary from the ganache , mix well and pour it over the chilled biscuit crust, top with pomegranate, chocolate chips and few rosemary sprigs. Refrigerate until set, at least 4 hours or overnight.