Holiday Mascarpone Tarts With Almonds And Pomegrana

Name: Holiday Mascarpone Tarts With Almonds And Pomegranate
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 whole Store-bought Refrigerated Pie Crust (your Favorite Homemade Pie Crust May Be Substituted); All Purpose Flour For Dusting; 8 ounces, weight Cream Cheese, Softened To Room Temperature; 8 ounces, weight Mascarpone Cheese; 1/2 cups Vanilla Greek Yogurt; 1/4 cups Honey Plus More For Drizzling Before Serving; 2 Tablespoons Granulated Sugar; 1 teaspoon Vanilla Extract; 1 teaspoon Lemon Zest; 1/2 cups Pomegranate Arils; 1/2 cups Sliced Almonds, Lightly Toasted

Servings: persons

1 whole Store-bought Refrigerated Pie Crust (your Favorite Homemade Pie Crust May Be Substituted)
All Purpose Flour For Dusting
8 ounces, weight Cream Cheese, Softened To Room Temperature
8 ounces, weight Mascarpone Cheese
1/2 cups Vanilla Greek Yogurt
1/4 cups Honey Plus More For Drizzling Before Serving
2 Tablespoons Granulated Sugar
1 teaspoon Vanilla Extract
1 teaspoon Lemon Zest
1/2 cups Pomegranate Arils
1/2 cups Sliced Almonds, Lightly Toasted

1
Note there is inactive chill time of 2 hours, so plan ahead!
2
Preheat your oven to 400 F. Lightly dust four 4 to 5 inch round tart pans with flour. Set aside.
3
Unroll your pie crust onto a flour-dusted surface. Cut out four 5 to 6 inch rounds with a cookie cutter or anything you have on hand that's circular and similar sized. Place your rounds into your prepared tart pans, pressing down on the bottom and around the sides. Prick the bottom with a fork so that the crust can breathe while it's baking.
4
Bake your crusts at 400 F for 10-12 minutes, or until golden. Remove from oven and set aside to cool.
5
While your shells are cooling, prepare the cream filling. In the bowl of your stand mixer, with paddle attachment fixed, whip together the cream cheese, mascarpone cheese and Greek yogurt until smooth and creamy. Add the honey, granulated sugar, vanilla extract and lemon zest. Beat again until thoroughly combined.
6
Release the shells from their tart pans once cool.
7
Dollop the cream filling evenly among the cooled tart shells. Smooth out the top with an offset spatula. Chill in the fridge for at least 2 hours before serving.
8
Before you serve, top with fresh pomegranate arils, sliced almonds and a drizzle of honey. Enjoy!
9
Note: Sizes of tart pans will vary, so adjust the recipe accordingly. I used 5-inch tart pans with removable bottoms, and cut my rounds with a 6-inch round cookie cutter. You may also use a 10 to 12-inch in diameter tart pan and make one large tart. At this point you will be able to avoid cutting rounds out of your dough. The choice is yours!

633

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 whole Store-bought Refrigerated Pie Crust (your Favorite Homemade Pie Crust May Be Substituted), All Purpose Flour For Dusting, 8 ounces, weight Cream Cheese, Softened To Room Temperature, 8 ounces, weight Mascarpone Cheese, and more.

Yes, Holiday Mascarpone Tarts With Almonds And Pomegranate falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Holiday Mascarpone Tarts With Almonds And Pomegranate

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions