Prickly Pear Chaibouste Tart - The Perfect Puree of Napa Valley
For the Tart Base: • 5 eggs • 6 oz. sugar • 16 oz. cream • Raspberries Method for the Tart Base: 1. Mix ingredients and pour into a prepared sugar dough tart cr
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Ingredients
- 5 eggs
- 6 oz. sugar
- 16 oz. cream
- Raspberries
- 20 oz. The Perfect Purée Prickly Pear Puree, thawed
- 7 oz. egg whites
- 11 oz. sugar
- 8 egg yolks
- 4 oz. sugar
- 1 1/2 oz. flour
- 6 gelatin sheets
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