 | Pomegranate Tart6 slice Preparation time: 45 minutes Jacques Poulain / Chef, Aalst Chocolate, Singapore |
| • | 11 oz. The Perfect Purée Pomegranate Concentrate, thawed |
| • | Tart crust |
| • | 4 eggs |
| • | 7 oz. sugar |
| • | 5 oz. crème fraiche |
| • | 3/10 oz. corn starch |
| • | Diced fruit (mango, papaya or apricot) |
| Method: | |
| 1. | Roll two tart crusts of sugar dough. Pre-cook the tart crust. |
| 2. | Mix sugar and corn starch. Add the eggs, creme fraiche and Pomegranate Concentrate. |
| 3. | When the tart crust is pre-cooked, fill with diced fruit. Cover with crème fraiche and pomegranate mix. Cook at 370°F for 15-20 minutes. |