White Chocolate Pomegranate Tarts

Recipe By Miriam Pascal

Cook & Prep: 25 m
Serving: 15
Contains:

Preference: Dairy
Difficulty: Easy
Occasion: Shabbat , Purim , Shavuot , Rosh Hashanah , Sukkot
Diet: Vegetarian
Source: Whisk by Ami Magazine

Ingredients (6)

Main ingredients

1/2 cup Gefen Nondairy Whipped Topping

X

Gefen Whipped Topping
1 cup good-quality white chocolate chips (see note)
1 teaspoon vanilla bean paste or Gefen Vanilla Extract

X

Gefen Pure Vanilla Extract
1/2 cup sour cream (Tofutti works)
30 (2 boxes) mini-phyllo tart shells
1/2 cup pomegranate arils

Start Cooking

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.

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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