Prickly Pear Chaibouste Tart

6 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.