Doesn’t pomegranate seeds look like little beads of shiny red jewels? I cannot believe that I have neglected this beautiful fruit all along- it fits perfectly into what I look for in cake decorations: it has a vibrant colour, is easy to use and a pleasure to eat!
The sweet yet tangy burst of flavour from each pomegranate seed compliments the silky cheesecake filling flavoured with fresh lemon, raspberry puree and a dash of vanilla. This is all encased in a crunchy biscuit base with a hint of warm ginger!
You really cannot go wrong with this cool fruity dessert- be sure to make enough for seconds!
Approx. 250g Gingernut biscuits
Approx. 6 tablespoons unsalted butter, melted
200g cream cheese, at room temperature
50g thick Greek yoghurt or Mascarpone cheese
1. Place the Gingernut biscuits in the bowl of a food processor and pulse until finely ground. Transfer the biscuit crumbs into a medium bowl and stir in the melted butter until the mixture is well combined.
2. Press the biscuit mixture firmly into the bottom and up the sides of a tart tin. Cover the crust with plastic wrap and refrigerate it for 20 minutes.
3. In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese and Mascarpone cheese or Greek yoghurt until smooth and then stream in the sweetened condensed milk. Add the lemon juice, lemon zest, raspberry puree and vanilla extract and beat until combined. Taste mixture and sweeten with icing sugar if required. Pour the filling into the chilled biscuit crust. If decorating, pour on top some of the extra raspberry puree and create swirls using a knife or skewer. Cover the tart with plastic wrap and refrigerate for 4 hours, or until firm.
4. When ready to serve, take the tart from the fridge and remove from the tin. Top the tart with the pomegranate seeds then slice and serve.