Creamy Pomegranate Tart

July 25, 2018
0 Ratings
Photo by Janael van Berkel
  • Prep time 25 minutes
  • Cook time 2 hours
  • 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

What You'll Need
  • 200 grams Mascarpone cheese
  • 200 grams Cream Cheese
  • 150 grams Greek Yoghurt
  • 4 tablespoons Honey
  • 4 tablespoons granulated Sugar
  • 5 tablespoons coconut flakes/ grated coconut
  • 1 teaspoon Vanilla extract
  • 1 lemon zest grated
  • 3 Pomegranates (the seeds)
  • 1 Store-bought Pie crust (or your favorite homemade one)
  1. 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.
  2. Meanwhile, you can make the filling by beating together the mascarpone, yogurt, and cream cheese. Add the honey, sugar coconut and vanilla extract.
  3. Spread the filling onto the pie crust. Smooth out the top with a flat spatula.
  4. Sprinkle evenly the grated lime zest on top.
  5. Let it rain as much fresh pomegranate seeds as you can over the top of your pie.
  6. Refrigerate for at least 2 hours before serving.

See what other Food52ers are saying.

1 Review

maalim January 25, 2022
wrong instructions.