HomeBakingKirsten 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. Ingredients • 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 Method 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.