Creamy Pomegranate Tart

• 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 180u0b0C (350u0b0F), 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.

mascarpone cheese, cream cheese, greek yoghurt, honey, sugar, coconut, vanilla, lemon zest, pie crust

Taken from food52.com/recipes/77449-creamy-pomegranate-tart (may not work)