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Prickly Pear Chaibouste Tart

6 Preparation time: 45 minutes

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.