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Pomegranate Tart

Pomegranate Tart

6 slice Preparation time: 45 minutes

Chef Jacques Poulain, Kinkeads, Washington, DC, USA

Tart crust
    • 4 eggs
    • 7 oz. sugar
    • 11 oz. The Perfect Purée Pomegranate Concentrate,  thawed
    • 5 oz. creme 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 creme fraiche and pomegranate mix. Cook at 370° F. for 15-20 minutes.