No-bake tart with pomegranate, mixed berries, and rosemary

This no-bake tart is a delightful blend of fresh pomegranates, mixed berries, and aromatic rosemary, layered over a buttery biscuit crust. The creamy, fruity filling is perfectly balanced with a hint of vanilla and set overnight for a smooth, luscious texture. Topped with vibrant seeds, whole berries, and fragrant rosemary sprigs, it’s a stunning and refreshing dessert that’s as beautiful as it is delicious—ideal for any occasion or a light, elegant treat.

Ingredients:

• 450g classic biscuits,
• 200g melted butter,
• 2 medium pomegranates,
• approximately 750g frozen mixed berries,
• 400ml liquid cream,
• 2 packets of gelatin,
• 1 medium cup of sugar,
• 3 tablespoons powdered vanilla sugar (or vanilla sugar, depending on what you have),
• 3 sprigs of fresh rosemary.

Preparation:

In a food processor, crush the biscuits until finely ground. Gradually add the melted butter and mix until all the ingredients are evenly combined. You can finish mixing by hand, kneading well. Transfer the mixture into a springform pan, pressing it firmly and making sure to press some of the biscuit mix up the sides. Set aside.

In a pot, combine the frozen mixed berries (reserving about two handfuls of whole berries for decoration, which you can freeze until use) with the cup of sugar. Simmer over low heat for about 10-15 minutes, being careful not to let the mixture thicken too much. Once cooked, strain the mixture and keep the syrup for serving, to drizzle over the cake slices. Transfer the strained berries to a food processor and blend until you get a smooth puree.

Prepare the gelatin according to the package instructions and let it cool. Peel the pomegranates and place the seeds in a bowl. In a separate bowl, whip the liquid cream until stiff. Add the fruit puree and continue whipping. Finally, add the gelatin and vanilla sugar (or powdered vanilla, depending on your choice) along with three-quarters of the pomegranate seeds. Gently fold everything together with a spoon—do not use the mixer anymore.

Pour the resulting cream over the prepared biscuit base. Don’t worry if the cream is a bit soft. Refrigerate overnight.

The next day, decorate the tart with the reserved whole berries, the remaining pomegranate seeds, and sprigs of fresh rosemary. Serve generously, drizzled with the berry sauce on top.

If you try the recipe, let me know how you liked it! 😊

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