Kirsten Jenkin’s Yoghurt, Walnut And Pomegranate Pie


Easy on the eye and just as tasty to eat – tuck into this crunchy yoghurt, walnut and pomegranate pie for a filling treat.

200g shortbread biscuits
• 100g toasted walnuts
• 65g unsalted butter, melted then cooled
• 2 1/2 titanium-strength gelatine leaves
• 125ml pouring cream
• 80g caster sugar
• 250g plain greek-style yoghurt
• silver leaf, (optional)
• 1 pomegranate seeds, to serve
• 1 tablespoon pomegranate molasses, to serve

1 Pulse the biscuits and walnuts in a food processor to fine crumbs. Add the butter and pulse again to combine. Press the crumb mixture into the base and side of a 17 cm loose-based fluted tart tin. Chill until needed.
2 Place the gelatine leaves in a bowl of cold water for 5 minutes to soften. Heat the cream and sugar in a saucepan over medium–low heat to just below boiling point, stirring to dissolve the sugar.
3 Squeeze any excess water from the gelatine and add the gelatine to the cream mixture, stirring to dissolve. Cool to room temperature, then whisk in the yoghurt until smooth.
4 Pour the cream mixture into the biscuit base and chill for 3 hours or until firm and set. Decorate with silver leaf (if using) and serve with pomegranate seeds and pomegranate molasses.

Recipe courtesy of Kirsten Jenkins. See here for more. 

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