Chocolate-Caramel Tart with Drunken Raspberries and Vanilla Crème Fraîche

Health score
2%
Chocolate-Caramel Tart with Drunken Raspberries and Vanilla Crème Fraîche
45 min.
10
405kcal

Suggestions

Ingredients

  • cup flour 
  • ounces bittersweet chocolate chopped
  • tablespoons cacao nibs 
  • 10 servings crème fraîche 
  • 10 servings edible gold dust for garnish (optional; )
  • large egg yolk 
  • cup cup heavy whipping cream 
  • 10 servings raspberries 
  • 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

Calories405kcal
Protein4.55%
Fat51.15%
Carbs44.3%

Properties

Glycemic Index
17.11
Glycemic Load
21.71
Inflammation Score
-6
Nutrition Score
10.102173981459%

Flavonoids

Cyanidin
27.46mg
Petunidin
0.19mg
Delphinidin
0.79mg
Malvidin
0.08mg
Pelargonidin
0.59mg
Peonidin
0.07mg
Catechin
0.79mg
Epigallocatechin
0.28mg
Epicatechin
2.11mg
Epigallocatechin 3-gallate
0.32mg
Kaempferol
0.04mg
Quercetin
0.63mg

Nutrients percent of daily need

Calories:404.82kcal
20.24%
Fat:23.52g
36.19%
Saturated Fat:13.8g
86.24%
Carbohydrates:45.83g
15.28%
Net Carbohydrates:40.18g
14.61%
Sugar:29g
32.22%
Cholesterol:83.75mg
27.92%
Sodium:189.58mg
8.24%
Alcohol:0g
100%
Alcohol %:0%
100%
Caffeine:12.19mg
4.06%
Protein:4.71g
9.42%
Manganese:0.68mg
34%
Fiber:5.65g
22.61%
Vitamin C:15.97mg
19.36%
Copper:0.26mg
12.98%
Vitamin A:642.35IU
12.85%
Selenium:8.79µg
12.55%
Magnesium:46.86mg
11.72%
Iron:2.03mg
11.26%
Vitamin B2:0.18mg
10.59%
Folate:42.28µg
10.57%
Phosphorus:105.3mg
10.53%
Vitamin B1:0.14mg
9.02%
Vitamin E:1.1mg
7.31%
Vitamin K:7.1µg
6.76%
Potassium:227.46mg
6.5%
Vitamin B3:1.25mg
6.23%
Zinc:0.9mg
5.99%
Calcium:59.72mg
5.97%
Vitamin B5:0.5mg
5.04%
Vitamin D:0.65µg
4.33%
Vitamin B6:0.07mg
3.43%
Vitamin B12:0.16µg
2.75%
Source:Epicurious