Tarts & Pies

Featured Recipe

Prickly Pear Chaibouste Tart

Servings: 6 
Preparation time: 45 minutes
Source: Chef Jacques Poulain, Kinkeads, Washington, DC, USA

Tart Base:
    • 5 eggs
    • 6 oz. sugar
    • 16 oz. cream
    • Raspberries

Method:
1. Mix ingredients and pour into a prepared sugar dough tart crust with raspberries.
2. Bake at 350° F. for 20 minutes.


Chilbouste Cream:
    • 7 oz. egg whites
    • 11 oz. sugar
    • 20 oz. Prickly Pear,  thawed
    • 8 egg yolks
    • 4 oz. sugar
    • 1 1/2 oz. flour
    • 6 gelatin sheets

Method:
1. Make a pastry cream with the Prickly Pear puree, egg yolks, 4 ounces 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.

  • Passion Fruit
  • Blueberry
  • Green Apple
  • Meyer Lemon
  • Red Raspberry
  • Blood Orange
  • Mango
  • Lemon Zest
  • Pear
  • Prickly Pear
  • Tamarind
  • Coconut
  • Pomegranate
  • Kiwi
  • Pink Guava
  • Blackberry
  • Apricot
  • Banana
  • White Peach
  • Key Lime
  • Orange
  • Cherry
  • Strawberry
  • Lychee
  • Roasted Red Pepper
  • Black Currant
  • Papaya