White Chocolate Custard Tart + Pomegranate Gelee

Name: White Chocolate Custard Tart + Pomegranate Gelee
Ingredients: FOR THE CRUST:; 1 1/2 cups Bob's Red Mill 1 to 1 Gluten Free Flour or All-Purpose Flour; 1/4 cup Powdered Sugar; 9 tablespoons Salted Butter, cold, cut into cubes; 1 Egg Yolk; 1 tablespoon Water, cold; FOR THE CUSTARD FILLING:; 1 1/4 cups Heavy Cream (can use Coconut Cream, if desired); 1/2 cup Whole Milk (can use Coconut Milk, if desired); 14 ounces White Chocolate, chopped (can use chocolate chips); 2 large Eggs; 1 teaspoon Vanilla; FOR THE POMEGRANATE GELEE:; 1 cup Pomegranate Juice; 1 1/2 teaspoons Gelatin; 1 Red Pear; Pomegranate Arils; Fresh Cranberries, sliced cross-wise; Fresh Raspberries; Fresh Mint

White Chocolate Custard Tart + Pomegranate Gelee was pinched from <a href="https://www.thekitchenmccabe.com/2018/12/13/white-chocolate-custard-tart-pomegranate-gelee/" target="_blank" rel="noopener">www.thekitchenmccabe.com.</a>

INGREDIENTS

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FOR THE CRUST:

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1 1/2 cups Bob's Red Mill 1 to 1 Gluten Free Flour or All-Purpose Flour

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1/4 cup Powdered Sugar

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9 tablespoons Salted Butter, cold, cut into cubes

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1 Egg Yolk

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1 tablespoon Water, cold

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FOR THE CUSTARD FILLING:

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1 1/4 cups Heavy Cream (can use Coconut Cream, if desired)

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1/2 cup Whole Milk (can use Coconut Milk, if desired)

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14 ounces White Chocolate, chopped (can use chocolate chips)

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2 large Eggs

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1 teaspoon Vanilla

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FOR THE POMEGRANATE GELEE:

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1 cup Pomegranate Juice

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1 1/2 teaspoons Gelatin

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1 Red Pear

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Pomegranate Arils

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Fresh Cranberries, sliced cross-wise

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Fresh Raspberries

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Fresh Mint

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