 | Prickly Pear Chaibouste Tart6 Preparation time: 45 minutes Jacques Poulain / Chef, Aalst Chocolate, Singapore |
| For the Tart Base: | |
| • | 5 eggs |
| • | 6 oz. sugar |
| • | 16 oz. cream |
| • | Raspberries |
| Method for the Tart Base: | |
| 1. | Mix ingredients and pour into a prepared sugar dough tart crust with raspberries. |
| 2. | Bake at 350°F for 20 minutes. |
| For the Chilbouste Cream: | |
| • | 20 oz. The Perfect Purée Prickly Pear Puree, thawed |
| • | 7 oz. egg whites |
| • | 11 oz. sugar |
| • | 8 egg yolks |
| • | 4 oz. sugar |
| • | 1 1/2 oz. flour |
| • | 6 gelatin sheets |
| Method for the Chilbouste Cream: | |
| 1. | Make a pastry cream with the Prickly Pear Puree, egg yolks, 4 oz. sugar and flour. |
| 2. | Put gelatin sheets in cold water to soften. |
| 3. | Dry sugar in an oven at 250° F. then make a meringue with egg whites. |
| 4. | Mix pastry cream and meringue. Use pastry bag to pipe on top of tarts in half sphere shape. |
| 5. | Sprinkle with sugar and caramelize with blow torch. |