White Chocolate Pomegranate Tarts
Recipe By Miriam (Pascal) Cohen
- Cooking and Prep: 25 m
- Serves: 15
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Contains:
Ingredients (6)
Main ingredients
Start Cooking
Prepare the Tarts
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In a small pot, heat the non-dairy whipped topping until it just begins to simmer.
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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.
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Add vanilla to the white chocolate mixture and set aside to cool. Once cooled, add the sour cream and stir until combined.
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Spoon the mixture into the tart shells, then top with the pomegranate seeds. Serve cold.
Note:
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.
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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. -
Phyllo shells
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.
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Phyllo shells
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.
