-
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
Continue After Advertisement
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
-
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.
-
Meanwhile, you can make the filling by beating together the mascarpone, yogurt, and cream cheese. Add the honey, sugar coconut and vanilla extract.
-
Spread the filling onto the pie crust. Smooth out the top with a flat spatula.
-
Sprinkle evenly the grated lime zest on top.
-
Let it rain as much fresh pomegranate seeds as you can over the top of your pie.
-
Refrigerate for at least 2 hours before serving.
See what other Food52ers are saying.