White Chocolate Pomegranate Tarts
- Cooking and Prep: 25 m
- Serves: 15
Prepare the Tarts
In a small pot, heat the non-dairy whipped topping until it just begins to simmer.
Remove from heat and add white chocolate chips. Stir until chips melt and mixture is smooth. To ensure the smoothest filling, strain the mixture through a sieve.
Add vanilla to the white chocolate mixture and set aside to cool. Once cooled, add the sour cream and stir until combined.
Spoon the mixture into the tart shells, then top with the pomegranate seeds. Serve cold.
Most parve white chips are simply decorating or candy chips. To make sure you are buying good-quality chips, check the ingredients. You want chips that contain cocoa butter.
Replies:Hi! You can definitely make this in a large tart shell. I do not think the filling will be too runny, but I am not 100% sure. If you are very worried that the filling may be too runny I would suggest adding 1-2 tbsp of vanilla pudding mix into the cream, to thicken it up.
Do the phyllo tart shells have to be baked before have and where can you purchase them?Replies:Yes- the phyllo tart shells should be baked beforehand (follow the directions on the package). Most grocery stores sell them.