Pretty pomegranate seeds make these squares feel festive. If you're serving them with other cookies, bars or squares, cut them into smaller pieces, as they're quite rich.
- Prep time 20 minutes
- Total time 2 hours & 45 minutes
Ingredients
Method
In bowl, mix wafer crumbs with butter until moistened. Press into bottom of parchment paper–lined 8-inch (2 L) square cake pan. Bake in 350°F oven until firm and dry, about 8 minutes. Let cool slightly, about 10 minutes.
While crust is cooling, in bowl, beat mascarpone with sugar until smooth; beat in egg and vanilla. Stir in flour. Spread over crust, smoothing top.
Bake in 350°F oven until no longer shiny, about 20 minutes. Let cool completely in pan. Refrigerate until filling is set, about 1 hour. (Make-ahead: Cover and refrigerate for up to 24 hours.) In saucepan, bring pomegranate juice and honey to boil. Reduce heat and simmer, stirring occasionally, until slightly thickened, about 8 minutes. Remove from heat. Let cool slightly, about 3 minutes. Pour over filling; sprinkle with pomegranate seeds. Refrigerate until set, about 30 minutes. Lift out onto cutting board; cut into squares.
Makes about 16 squares.
Nutritional facts Per square: about
- Fibre 1 g
- Sodium 124 mg
- Sugars 13 g
- Protein 5 g
- Calories 240
- Total fat 16 g
- Potassium 82 mg
- Cholesterol 37 mg
- Saturated fat 10 g
- Total carbohydrate 21 g
%RDI
- Iron 4
- Folate 6
- Calcium 7
- Vitamin A 10
- Vitamin C 2
