Chocolate-Caramel Tart with Drunken Raspberries and Vanilla Creme Fraiche

Health score
2%
Chocolate-Caramel Tart with Drunken Raspberries and Vanilla Creme Fraiche
45 min.
10
474kcal

Suggestions


Indulge your senses with this exquisite Chocolate-Caramel Tart, a dessert that promises to be the star of any gathering. With its rich layers of bittersweet chocolate and luscious caramel, this tart is a delightful balance of flavors and textures that will leave your guests craving more. The addition of drunken raspberries, soaked in raspberry liqueur, adds a vibrant burst of fruitiness that perfectly complements the decadent chocolate and creamy filling.

What sets this dessert apart is not just its stunning presentation but also the ease with which it can be prepared. In just 45 minutes, you can create a show-stopping treat that serves up to 10 people, making it ideal for dinner parties or special occasions. The buttery tart crust, combined with the silky ganache and the tangy crème fraîche, creates a harmonious blend that is both satisfying and refreshing.

Whether you're a seasoned baker or a novice in the kitchen, this recipe is approachable and rewarding. The use of high-quality ingredients, such as bittersweet chocolate and fresh raspberries, elevates the dish, ensuring that every bite is a moment of pure bliss. So gather your friends and family, and treat them to a dessert that is as delightful to share as it is to savor. Your Chocolate-Caramel Tart with Drunken Raspberries and Vanilla Crème Fraîche awaits!

Ingredients

  • cup flour 
  • ounces bittersweet chocolate chopped
  • tablespoons cacao nibs 
  • ounce crème fraîche 
  • large egg yolk 
  • cup cup heavy whipping cream 
  • pint raspberries fresh
  • 0.8 cup raspberry liqueur 
  • 0.5 teaspoon salt 
  • 0.3 teaspoon sea salt finely fine
  • cup sugar 
  • 0.3 cup butter unsalted cut into 4 pieces ()
  • 0.5  vanilla pod split
  • 0.3 cup water 

Equipment

  • frying pan
  • sauce pan
  • oven
  • whisk
  • tart form
  • pastry brush

Directions

  1. 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.
  2. Add 1/2 cup butter; process until mixture resembles coarse meal.
  3. Add egg yolks; process until moist clumps form.
  4. Add cocoa nibs; blend in using on/off turns. Press dough onto bottom and up sides of prepared pan.
  5. Bake until crust is golden brown, about 20 minutes. Cool in pan on rack while preparing caramel filling.
  6. 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.
  7. Remove from heat; add cream (mixture will bubble vigorously).
  8. Add butter and stir over low heat until caramel is completely smooth. Scrape in seeds from vanilla bean; stir in salt. Cool 10 minutes.
  9. Pour warm caramel into crust.
  10. Let stand at room temperature until completely cool, about 45 minutes.
  11. Bring cream to simmer in small saucepan.
  12. Remove from heat; add chocolate.
  13. Whisk until smooth.
  14. Let stand until slightly cooled but still pourable, about 10 minutes.
  15. 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.
  16. Brush top of tart with gold dust, if desired.
  17. Cut tart into thin slices. Arrange 1 slice on each plate. Spoon berries and crème fraîche alongside.
  18. *Bits of shelled roasted cocoa beans; available at many specialty foods stores or from chocosphere.com.

Nutrition Facts

Calories474kcal
Protein4.28%
Fat50.96%
Carbs44.76%

Properties

Glycemic Index
17.11
Glycemic Load
21.53
Inflammation Score
-6
Nutrition Score
9.6695651075114%

Flavonoids

Cyanidin
21.66mg
Petunidin
0.15mg
Delphinidin
0.62mg
Malvidin
0.06mg
Pelargonidin
0.46mg
Peonidin
0.06mg
Catechin
0.62mg
Epigallocatechin
0.22mg
Epicatechin
1.67mg
Epigallocatechin 3-gallate
0.26mg
Kaempferol
0.03mg
Quercetin
0.5mg

Nutrients percent of daily need

Calories:473.88kcal
23.69%
Fat:25.57g
39.33%
Saturated Fat:14.89g
93.08%
Carbohydrates:50.52g
16.84%
Net Carbohydrates:45.69g
16.61%
Sugar:34.5g
38.33%
Cholesterol:90.05mg
30.02%
Sodium:194.18mg
8.44%
Alcohol:4.6g
100%
Alcohol %:3.31%
100%
Caffeine:16.79mg
5.6%
Protein:4.84g
9.67%
Manganese:0.6mg
29.96%
Fiber:4.83g
19.31%
Vitamin C:12.74mg
15.45%
Vitamin A:704.7IU
14.09%
Selenium:9.21µg
13.16%
Copper:0.26mg
12.86%
Vitamin B2:0.2mg
11.49%
Magnesium:45.67mg
11.42%
Phosphorus:110.8mg
11.08%
Iron:1.96mg
10.88%
Folate:40.26µg
10.06%
Vitamin B1:0.13mg
8.94%
Vitamin E:1.03mg
6.85%
Calcium:67.52mg
6.75%
Potassium:226.97mg
6.48%
Vitamin B3:1.2mg
6.02%
Vitamin K:6.27µg
5.97%
Zinc:0.89mg
5.9%
Vitamin B5:0.5mg
4.98%
Vitamin D:0.65µg
4.33%
Vitamin B6:0.07mg
3.3%
Vitamin B12:0.19µg
3.12%
Source:Epicurious
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