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
Roll out one sheet of puff pastry, and cut into a 6 x 14 inch rectangle.
Cut 1 inch strips from scraps to trim the edges with.
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.
Heat oven to 400 degrees F (205 degrees C).
Bake shell in preheated oven until it is starting to brown, around 10 minutes.
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.
Transfer to rack to cool. This can be made up to 2 days in advance; store at room temperature in an airtight container.
Heat milk on medium heat in heavy saucepan, stirring, until it comes to a boil.
Add vanilla bean to milk, cover, and steep for 10 minutes.
Remove vanilla bean. Meanwhile, whip yolks with sugar until thick and light colored.
Whisk in flour. Gradually stir hot milk into the yolk mixture, stirring until smooth.
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.
Remove from heat, and fold in white chocolate.
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.
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.
When you are ready to assemble the tart, make the glaze. In a saucepan, melt preserves over low heat.
Remove from heat, and stir in 1 tablespoon liqueur. Use while warm.
This tart is best if consumed within 3 to 4 hours of final assembly.
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.
Sprinkle remaining almonds on top. Chill until ready to serve.