Chocolate-Caramel Tart With Drunken Raspberries And Vanilla Crème Fraîche Recipe

Name: Chocolate-Caramel Tart With Drunken Raspberries And Vanilla Crème Fraîche
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup all purpose flour; 3 tablespoons sugar; 1/2 teaspoon salt; 1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes; 2 large egg yolks; 3 tablespoons cocoa nibs*; 1 cup sugar; 1/4 cup water; 1/4 cup heavy whipping cream; 1/4 cup (1/2 stick) unsalted butter, cut into 4 pieces; 1/2 vanilla bean, split lengthwise; 1/4 teaspoon finely ground fleur de sel or fine sea salt; 1 cup heavy whipping cream; 5 ounces high-quality bittersweet chocolate, chopped; Edible gold dust (optional; for garnish)

Servings: persons

1 cup all purpose flour
3 tablespoons sugar
1/2 teaspoon salt
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes
2 large egg yolks
3 tablespoons cocoa nibs*
1 cup sugar
1/4 cup water
1/4 cup heavy whipping cream
1/4 cup (1/2 stick) unsalted butter, cut into 4 pieces
1/2 vanilla bean, split lengthwise
1/4 teaspoon finely ground fleur de sel or fine sea salt
1 cup heavy whipping cream
5 ounces high-quality bittersweet chocolate, chopped
Edible gold dust (optional; for garnish)

1
Position rack in center of oven; preheat to 375u00b0F. Butter 9-inch tart pan with removable bottom. Blend flour, sugar, and salt in processor. Add 1/2 cup butter; process until mixture resembles coarse meal. Add egg yolks; process until moist clumps form. Add cocoa nibs; blend in using on/off turns. Press dough onto bottom and up sides of prepared pan. Bake until crust is golden brown, about 20 minutes. Cool in pan on rack while preparing caramel filling.
2
Combine sugar and 1/4 cup water in heavy medium saucepan. Stir over medium-low heat until sugar dissolves. Increase heat to high and boil without stirring until mixture is deep amber, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 7 minutes. Remove from heat; add cream (mixture will bubble vigorously). Add butter and stir over low heat until caramel is completely smooth. Scrape in seeds from vanilla bean; stir in salt. Cool 10 minutes. Pour warm caramel into crust. Let stand at room temperature until completely cool, about 45 minutes.
3
Bring cream to simmer in small saucepan. Remove from heat; add chocolate. Whisk until smooth. Let stand until slightly cooled but still pourable, about 10 minutes. Pour ganache evenly over caramel filling. Refrigerate tart uncovered until chocolate is firm, about 2 hours. do ahead Can be made 2 days ahead. Cover and refrigerate.
4
Brush top of tart with gold dust, if desired. Cut tart into thin slices. Arrange 1 slice on each plate. Spoon berries and creme fraiche alongside.
5
*Bits of shelled roasted cocoa beans; available at many specialty foods stores or from chocosphere.com.

1235

kcal

Calories

Fat

117

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 cup all purpose flour, 3 tablespoons sugar, 1/2 teaspoon salt, 1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes, and more.

Yes, Chocolate-Caramel Tart With Drunken Raspberries And Vanilla Crème Fraîche falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Chocolate-Caramel Tart With Drunken Raspberries And Vanilla Crème Fraîche

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