Dark Chocolate Pomegranate Pie

Rich, easy and a show-stopper, this is a recipe that I dreamt up for our Thanksgiving meal, but that I think may actually belong on the Christmas table. My inspiration came from pomegranate bark, where one nestles pomegranate arils in dark chocolate so that the tart juices bursts in contrast to the bitter and sweet.  I'm pleased with the results, but it is incredibly rich, so enjoy in thin slices. If you're worried about the richness, you could reduce one of the ganaches by 1/2, but I recommend keeping the amount of arils consistent regardless.

Ingredients:
For the crust:
8 tablespoons unsalted butter (1 stick), melted
3 tablespoons granulated sugar
1 vanilla bean, halved, seeds scraped, bean reserved (or sub with 1 teaspoon vanilla extract)
1/4 teaspoon fine salt
1 1/4 cups all-purpose flour

Truffle Ganache:
4 oz semisweet choc
4 oz bittersweet choc
1/2 cup cream
1/2 pomegranate worth of arils

Ganache Glaze:
4 oz bittersweet choc
1 cup cream

For top:
1/2 pomegranate worth of arils

Preparation:
Before you begin:
Preheat the oven to 350.
Remove arils from pomegranate.

For the Crust:
Combine butter, sugar, vanilla seeds, and salt in a large bowl, stir until incorporated. Add flour, stir until just combined and a dough begins to form. Sprinkle dough over the bottom of a 9-inch tart pan with a removable bottom (alternately, a shallow pie pan also works just fine). Press the dough into the bottom and up the sides of the pan. Bake at 350 for 20 to 25 minutes, until brown.

For the Truffle Ganache:
Chop both types of chocolate very finely.  Heat the cream until hot, just before simmering.  Add the chocolate and stir continuously, until the mixture is glossy.  Stir in the pomegranate arils. Pour into crust and chill in fridge for at least 20 minutes, until firm.

For the Ganache Glaze:
Chop chocolate very fine, heat cream until hot, add chocolate and stir until glossy. Pour over chilled truffle filling.

Sprinkle remaining arils on top in a decorative pattern.
Chill in fridge until firm, at least a half an hour but I recommend 2 hours.