White Chocolate Custard Tart + Pomegranate Gelee
Serves: one 9" round tart
*Make sure to read the instructions all the way through before making the tart so that you don't miss any steps.
  • 1½ cups Bob's Red Mill 1 to 1 Gluten Free Flour or All-Purpose Flour
  • ¼ cup Powdered Sugar
  • 9 tablespoons Salted Butter, cold, cut into cubes
  • 1 Egg Yolk
  • 1 tablespoon Water, cold
  • 1¼ cups Heavy Cream (can use Coconut Cream, if desired)
  • ½ cup Whole Milk (can use Coconut Milk, if desired)
  • 14 ounces White Chocolate, chopped (can use chocolate chips)
  • 2 large Eggs
  • 1 teaspoon Vanilla
  • 1 cup Pomegranate Juice
  • 1½ teaspoons Gelatin
  • 1 Red Pear
  • Pomegranate Arils
  • Fresh Cranberries, sliced cross-wise
  • Fresh Raspberries
  • Fresh Mint
  2. Place the flour and powdered sugar in a food processor. Add the cold butter, piece by piece, while processing. Continue to process until mixture resembles fine bread crumbs. Slowly drizzle the water in while processing, stopping the food processer as soon as the mixture comes together.
  3. Place the dough on a lightly floured work surface and knead just until it comes together to form a ball. Press the ball into a disc and cover with plastic wrap. Refrigerate dough for 30 minutes.
  4. Preheat the oven to 375 degrees.
  5. Make the custard while the dough chills.
  6. Once the dough has chilled, remove it from the fridge and place it between two sheets of parchment paper. Roll the dough out until it is an even thickness and is two inches in diameter more round than your tart pan. Peel one sheet of parchment paper off of the dough and flip the dough over on to your tart pan. Gently fit the dough into the pan, pressing into the bottom and sides. Roll a rolling pin over the top of the tart pan to make a clean cut line of dough arount the top edge of the pan. Freeze the dough-filled tart pan for 30 minutes.
  7. Remove from the freezer and place a sheet of parchment over the dough. Fill the parchment with beans or dough weights.
  8. Bake the tart for 12 minutes in the preheated oven. Remove the parchment and weights and bake for an additional 8-10 minutes, or until the base of the tart is lightly golden.
  9. Reduce the oven heat to 325 degrees.
  10. Fill the tart with the prepared custard and bake for 35-40 minutes, or until the custard is just set. Remove tart from the oven and let cool. Place in the fridge for 4-6 hours, or until custard is firmly set.
  11. Proceed with making the gelee.
  13. Place the cream and milk in a saucepan and bring just to a simmer. Remove from heat and add the white chocolate. Let sit for 30 seconds and then whisk until smooth. Let cool for 5 minutes. Add the eggs and vanilla and whisk until very smooth.
  15. Place half of the pomegranate juice in a small saucepan. Sprinkle the gelatin over the top of the pomegranate juice and let sit for 5 minutes. Place saucepan over medium heat and cook just until the gelatin has dissolved. Remove the pan from the heat and whisk in the other half of the pomegranate juice. Let the mixture cool for 5 minutes, then pour it over the top of the chilled tart, tilting the tart to cover the entire surface. Chill tart for an hour or two, or until gelee sets.
  16. Cut the pear into thin slices and brush the cut surfaces with lemon juice. Place around the top of the tart.
  17. Add pomegranate arils, sliced cranberries, raspberries, and mint leaves to the top of the tart.
  18. Serve chilled, in slices.
Recipe by The Kitchen McCabe at https://www.thekitchenmccabe.com/2018/12/13/white-chocolate-custard-tart-pomegranate-gelee/