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Prep time
25 minutes
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Cook time
2 hours
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Serves
8-10
Author Notes
Gorgeous Tart NOT for the fashionably lactose-intolerants and other dairy-free dieters.
This tart could be topped with any other fruits, but I think the pomegranate seeds give some texture to the soft and creamy filling. —The Brunch Pilgrim
Ingredients
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200 grams
Mascarpone cheese
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200 grams
Cream Cheese
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150 grams
Greek Yoghurt
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4 tablespoons
Honey
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4 tablespoons
granulated Sugar
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5 tablespoons
coconut flakes/ grated coconut
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1 teaspoon
Vanilla extract
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1
lemon zest grated
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3
Pomegranates (the seeds)
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1
Store-bought Pie crust (or your favorite homemade one)
Directions
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Start by placing your chosen crust into a tart pan and bake for about 15 minutes at 180°C (350°F), or until golden. Remove from oven and set aside to completely cool down.
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Meanwhile, you can make the filling by beating together the mascarpone, yogurt, and cream cheese. Add the honey, sugar coconut and vanilla extract.
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Spread the filling onto the pie crust. Smooth out the top with a flat spatula.
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Sprinkle evenly the grated lime zest on top.
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Let it rain as much fresh pomegranate seeds as you can over the top of your pie.
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Refrigerate for at least 2 hours before serving.
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