Chocolate-Caramel Tart with Drunken Raspberries and Vanilla Crème Fraîche

Name: Chocolate-Caramel Tart with Drunken Raspberries and Vanilla Crème Fraîche
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 10
Cuisine: Global
Ingredients: 237 milliliters all purpose flour; 142 grams high-quality bittersweet chocolate, chopped; 3 Tbsps cocoa nibs; 10 servings Vanilla Crème Fraîche; 10 servings Edible gold dust (optional; for garnish); 2 larges egg yolks; 237 milliliters heavy whipping cream; 10 servings Drunken Raspberries; 1 teaspoons salt; 0 teaspoons finely ground fleur de sel or fine sea salt; 237 milliliters sugar; 59 milliliters (1/2 stick) unsalted butter, cut into 4 pieces; 1 vanilla bean, split lengthwise; 59 milliliters water

Chocolate-Caramel Tart with Drunken Raspberries and Vanilla Crème Fraîche requires about 45 minutes from start to finish. This recipe serves 10. One portion of this dish contains roughly 5g of protein, 24g of fat, and a total of 406 calories. Head to the store and pick up salt, sea salt, cocoa nibs, and a few other things to make it today. It works well as a dessert.

Instructions

Position rack in center of oven; preheat to 375°F. Butter 9-inch tart pan with removable bottom. Blend flour, sugar, and salt in processor.

Ingredients you will need

Butter

All Purpose Flour

Sugar

Salt

Equipment you will use

Tart Form

Oven

Add 1/2 cup butter; process until mixture resembles coarse meal.

Ingredients you will need

Butter

Add egg yolks; process until moist clumps form.

Ingredients you will need

Egg Yolk

Add cocoa nibs; blend in using on/off turns. Press dough onto bottom and up sides of prepared pan.

Ingredients you will need

Cocoa Nibs

Dough

Equipment you will use

Frying Pan

Bake until crust is golden brown, about 20 minutes. Cool in pan on rack while preparing caramel filling.

Ingredients you will need

Caramel

Crust

Equipment you will use

Oven

Frying Pan

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.

Ingredients you will need

Sugar

Water

Equipment you will use

Pastry Brush

Sauce Pan

Frying Pan

Remove from heat; add cream (mixture will bubble vigorously).

Ingredients you will need

Cream

Add butter and stir over low heat until caramel is completely smooth. Scrape in seeds from vanilla bean; stir in salt. Cool 10 minutes.

Ingredients you will need

Vanilla Bean

Caramel

Butter

Seeds

Salt

Pour warm caramel into crust.

Ingredients you will need

Caramel

Crust

Let stand at room temperature until completely cool, about 45 minutes.

Bring cream to simmer in small saucepan.

Ingredients you will need

Cream

Equipment you will use

Sauce Pan

Remove from heat; add chocolate.

Ingredients you will need

Chocolate

Whisk until smooth.

Equipment you will use

Whisk

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.

Ingredients you will need

Chocolate

Caramel

Brush top of tart with gold dust, if desired.

Cut tart into thin slices. Arrange 1 slice on each plate. Spoon berries and crème fraîche alongside.

Ingredients you will need

Creme Fraiche