Step 1: Prepare the Crust

• Preheat your oven to 350°F (175°C). In a medium bowl, combine the graham cracker crumbs, melted butter, sugar, and cocoa powder (if using) until well combined.

• Press the mixture firmly into the bottom and up the sides of a 9-inch tart pan with a removable bottom. Bake the crust for 8-10 minutes, until set and lightly golden. Remove from the oven and let it cool completely.

Step 2: Make the Chocolate Filling

• While the crust is cooling, prepare the filling. In a medium saucepan over low heat, combine the chopped dark chocolate and heavy cream. Stir gently until the chocolate is melted and the mixture is smooth.

• In a separate bowl, whisk together the eggs, sugar, vanilla extract, and salt until well combined. Slowly pour the warm chocolate mixture into the egg mixture, whisking continuously to prevent the eggs from scrambling.

Step 3: Bake the Tart

• Pour the chocolate filling into the cooled crust, spreading it evenly. Bake the tart for 25-30 minutes, or until the filling is set but still slightly wobbly in the center.

• Remove from the oven and allow it to cool at room temperature for about 30 minutes before refrigerating for at least 1 hour to fully set.

Step 4: Add the Topping

• Once the tart has chilled and set, carefully remove it from the tart pan. Just before serving, top the tart with fresh pomegranate seeds, spreading them evenly over the surface.

• If desired, add a dollop of whipped cream and sprinkle chocolate shavings for an extra touch of elegance.