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Fresh Berry Tart with Chambord Sauce

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Fresh Berry Tart with Chambord Sauce

Fresh Berry Tart with Chambord Sauce

Fresh Berry Tart with Chambord Sauce might be a good recipe to expand your dessert recipe box. This recipe covers 14% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 9g of protein, 26g of fat, and a total of 505 calories. This recipe serves 11. If you have egg, chocolate chips, vanilla bean, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

1
Roll out one sheet of puff pastry, and cut into a 6 x 14 inch rectangle.
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Puff Pastry SheetsPuff Pastry Sheets
RollRoll
2
Place on a baking sheet.
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Baking SheetBaking Sheet
3
Cut 1 inch strips from scraps to trim the edges with.
4
Brush cold water along a 1 inch border on each edge of the rectangle, and set strips on top to frame the edges. Beat 1 egg, and brush onto surface of pastry. Chill until firm, about 15 minutes; this is an important step.
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WaterWater
EggEgg
5
Heat oven to 400 degrees F (205 degrees C).
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OvenOven
6
Bake shell in preheated oven until it is starting to brown, around 10 minutes.
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OvenOven
7
Remove pastry from oven, and reduce heat to 375 degrees F (190 degrees C). Press base firmly with back of a fork to collapse it. Return to oven, and bake until golden, around 8 minutes.
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BaseBase
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OvenOven
8
Transfer to rack to cool. This can be made up to 2 days in advance; store at room temperature in an airtight container.
1
Heat milk on medium heat in heavy saucepan, stirring, until it comes to a boil.
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MilkMilk
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Sauce PanSauce Pan
2
Remove from heat.
3
Add vanilla bean to milk, cover, and steep for 10 minutes.
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Vanilla BeanVanilla Bean
MilkMilk
4
Remove vanilla bean. Meanwhile, whip yolks with sugar until thick and light colored.
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Vanilla BeanVanilla Bean
SugarSugar
Egg YolkEgg Yolk
5
Whisk in flour. Gradually stir hot milk into the yolk mixture, stirring until smooth.
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All Purpose FlourAll Purpose Flour
MilkMilk
Egg YolkEgg Yolk
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WhiskWhisk
6
Pour into the sauce pan. Bring to a boil over medium heat, whisking constantly, until it thickens. Lower the heat. Continue cooking the pastry cream, whisking constantly, until it softens slightly; this should take about 2 minutes.
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Pastry CreamPastry Cream
SauceSauce
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WhiskWhisk
Sauce PanSauce Pan
7
Remove from heat, and fold in white chocolate.
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White ChocolateWhite Chocolate
8
Transfer pastry cream to small bowl, and cover with plastic wrap. Unwrap when cool, and add creme de cacao. This can be made 1 day in advance; cover and refrigerate until needed.
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Creme De CacaoCreme De Cacao
Pastry CreamPastry Cream
WrapWrap
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Plastic WrapPlastic Wrap
BowlBowl
9
The Chambord sauce can be made up to 2 days in advance. Puree the defrosted raspberries in a blender. Strain to remove the seeds, and stir in 3 tablespoons Chambord liqueur. Keep refrigerated.
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RaspberriesRaspberries
ChambordChambord
LiqueurLiqueur
SauceSauce
SeedsSeeds
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BlenderBlender
10
When you are ready to assemble the tart, make the glaze. In a saucepan, melt preserves over low heat.
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PreservesPreserves
GlazeGlaze
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Sauce PanSauce Pan
11
Remove from heat, and stir in 1 tablespoon liqueur. Use while warm.
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LiqueurLiqueur
12
This tart is best if consumed within 3 to 4 hours of final assembly.
13
Brush bottom of tart with glaze, and sprinkle with half of the chopped almonds. Spoon custard into pastry shell, and smooth. Arrange fresh berries over top of custard, and brush with glaze.
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Pastry ShellsPastry Shells
AlmondsAlmonds
BerriesBerries
CustardCustard
GlazeGlaze
14
Sprinkle remaining almonds on top. Chill until ready to serve.
Ingredients you will need
AlmondsAlmonds
DifficultyExpert
Ready In45 m.
Servings11
Health Score8
Dish TypesSide Dish
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