White Chocolate Custard Tart + Pomegranate Gelee

Like this tart. It’s simple, really. A White Chocolate Custard Tart. But top it with a pomegranate gelee and all the beautiful red fruits that December has to offer (I might be pushing it with the raspberries but they just happen to be gorgeous right now. What’s a girl to do?) and you end up with a delicate masterpiece that’s ready for any event.

White Chocolate Custard Tart + Pomegranate Gelee


  • 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


  1. 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.
  2. 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.
  3. Preheat the oven to 375 degrees.
  4. Make the custard while the dough chills.
  5. 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.
  6. Remove from the freezer and place a sheet of parchment over the dough. Fill the parchment with beans or dough weights.
  7. 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.
  8. Reduce the oven heat to 325 degrees.
  9. 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.
for full recipes and instructions pkease visit: www.thekitchenmccabe.com

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