Fresh Berry Tart with Chambord Sauce

Name: Fresh Berry Tart with Chambord Sauce
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 11
Cuisine: Global
Ingredients: 59 milliliters toasted and chopped almonds; 473 milliliters fresh blackberries; 473 milliliters fresh blueberries; 3 Tbsps Chambord (raspberry liqueur); 2 Tbsps creme de cacao; 1 egg; 6 egg yolks; 59 milliliters all-purpose flour; 473 milliliters milk; 496 grams 1/2 package frozen puff pastry, thawed; 283 grams package frozen raspberries, thawed; 118 milliliters raspberry jam; 1 vanilla bean (optional); 118 milliliters white chocolate chips; 6 Tbsps white sugar

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.

Ingredients you will need

Puff Pastry Sheets

Roll

Place on a baking sheet.

Equipment you will use

Baking Sheet

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.

Ingredients you will need

Water

Egg

Heat oven to 400 degrees F (205 degrees C).

Equipment you will use

Oven

Bake shell in preheated oven until it is starting to brown, around 10 minutes.

Equipment you will use

Oven

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.

Ingredients you will need

Base

Equipment you will use

Oven

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.

Ingredients you will need

Milk

Equipment you will use

Sauce Pan

Remove from heat.

Add vanilla bean to milk, cover, and steep for 10 minutes.

Ingredients you will need

Vanilla Bean

Milk

Remove vanilla bean. Meanwhile, whip yolks with sugar until thick and light colored.

Ingredients you will need

Vanilla Bean

Sugar

Egg Yolk

Whisk in flour. Gradually stir hot milk into the yolk mixture, stirring until smooth.

Ingredients you will need

All Purpose Flour

Milk

Egg Yolk

Equipment you will use

Whisk

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.

Ingredients you will need

Pastry Cream

Sauce

Equipment you will use

Whisk

Sauce Pan

Remove from heat, and fold in white chocolate.

Ingredients you will need

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.

Ingredients you will need

Creme De Cacao

Pastry Cream

Wrap

Equipment you will use

Plastic Wrap

Bowl

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.

Ingredients you will need

Raspberries

Chambord

Liqueur

Sauce

Seeds

Equipment you will use

Blender

When you are ready to assemble the tart, make the glaze. In a saucepan, melt preserves over low heat.

Ingredients you will need

Preserves

Glaze

Equipment you will use

Sauce Pan

Remove from heat, and stir in 1 tablespoon liqueur. Use while warm.

Ingredients you will need

Liqueur

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.

Ingredients you will need

Pastry Shells