Jammy Pomegranate Coffee Tart recipe is so fast and easy to make that you would never expect it to be a super-duper, delicious dessert! Actually it’s almost a no bake recipe if you forget about five-minute baking of the crust. For the filling of the inside and topping, you almost don’t have to do anything: mix the mascarpone and cream, spread over the crust and top with pomegranate seeds and jam. That’s so easy and fast!
Who’s never had some unexpected guests after a busy day at work? Nobody? That was my case last weekend. After I started blogging, we somehow started to have more guests stopping by for a cup of coffee. In a way, the chat comes to blogging and you feel serving only a cup of coffee without any sides will be so disappointing to your guests.
It was a close friend who knocked on the door. She is a real coffee and sweets addict. I sometimes bake pomegranate coffee cake, and I was planning to bake one before the pomegranates in the market are no longer available. However, mascarpone in the fridge, jam on the shelf and the smell of the coffee helped me to improvise this jammy pomegranate coffee tart.
The recipe is so easy to make. Mix the biscuit crumbles with melted butter, grease the pie pan, bake for 5 minutes, add the mascarpone and cream mixture before topping with pomegranate seeds and jam. That’s all.
The important thing is that, you should serve it after really well refrigerating which should last minimum 3 hours. After service, it needs to be consumed in a short time to feel the real and yummy texture. Caution! The creamy filling starts melting and moving down shortly.
If you are short of time, and really into coffee and sweets, jammy pomegranate coffee tart recipe is just for you.
Yields 3
A scrumptious and well balanced combination of biscuits, cream, mascarpone and jam with a hint of coffee and pomegranate.
25 minPrep Time
5 minCook Time
30 minTotal Time
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Ingredients
- 1 1/2 cup chocolate biscuit crumbs
- 4 tbsp melted butter
- 2 tsp instant coffee
- 8 Oz mascarpone
- 1/2 cup heavy whipping cream
- 1/3 cup powdered sugar
- 1 tsp vanilla sugar
- 1 cup pomegranate seeds
- 1/2 cup raspberry jam
Instructions
- Preheat oven at 350F
- Finely blend the biscuit crumbs and 2 tsp instant coffer in a blender
- Add the melted butter
- Combine with your fingers
- Grease the pie pan (3 x 4.5 inch)
- Equally divide and put the mixture into the pie pans and apply some pressure so that they become stiff
- Bake for 5 minutes and remove immediately
- While they are baked, with a whisk mix the mascarpone, whipping cream, powdered sugar and vanilla together until stiff peaks form
- Divide filling equally among the cooled crust
- Dry the pomegranate seeds on a paper towel
- Place the pomegranate seeds on top of filling
- Melt the jam in a small pan and brush over the top of the pomegranate seeds
- Refrigerate at least 3 hours
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