Creamy Pomegranate Tart

By The Brunch Pilgrim
July 25, 2018
0 Comments


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

Serves: 8-10
Prep time: 25 min
Cook time: 2 hrs

Ingredients

  • 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)

Directions

  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.

More Great Recipes:
Pie|European|Summer|Christmas|Vegetarian|Dessert