Chocolate Caramel Tart With Drunken Raspberries And Vanilla Crème Fraîche Recipes

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CHOCOLATE-CARAMEL TART WITH DRUNKEN RASPBERRIES AND VANILLA CRèME FRAîCHE



Chocolate-Caramel Tart with Drunken Raspberries and Vanilla Crème Fraîche image

Fleur de sel and edible gold dust are sophisticated touches.

Provided by Jeanne Thiel Kelley

Yield Makes 8 to 10 servings

Number Of Ingredients 17

1 cup all purpose flour
3 tablespoons sugar
1/2 teaspoon salt
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes
2 large egg yolks
3 tablespoons cocoa nibs*
1 cup sugar
1/4 cup water
1/4 cup heavy whipping cream
1/4 cup (1/2 stick) unsalted butter, cut into 4 pieces
1/2 vanilla bean, split lengthwise
1/4 teaspoon finely ground fleur de sel or fine sea salt
1 cup heavy whipping cream
5 ounces high-quality bittersweet chocolate, chopped
Edible gold dust (optional; for garnish)
Drunken Raspberries
Vanilla Crème Fraîche

Steps:

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

TRIPLE CHOCOLATE AND RASPBERRY TART



Triple Chocolate and Raspberry Tart image

This tart is surprisingly delicious. It sounds great and tastes even better. It is hard to stop at just one piece.

Provided by Robin Raef

Categories     Desserts     Pies     Tarts     Fruit Tart Recipes

Time 40m

Yield 8

Number Of Ingredients 7

nonstick cooking spray
½ (9 ounce) package chocolate wafer cookies (such as Nabisco® Famous Chocolate Wafers)
10 tablespoons raspberry jelly, melted, divided (such as Smucker's®)
2 cups fresh raspberries
¼ cup white chocolate chips (such as Ghirardelli®)
1 teaspoon vegetable oil, divided
¼ cup semisweet chocolate chips (such as Nestle® Toll House®)

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Spray a 9-inch tart pan with a removable bottom with cooking spray.
  • Crush cookies into crumbs in a baggie with a rolling pin, or use a food processor.
  • Combine cookie crumbs and 4 tablespoons raspberry jelly in a medium bowl; mix well. Spray hands with cooking spray. Press mixture into the bottom of the prepared pan.
  • Bake in the preheated oven until set, about 10 minutes. Remove from the oven; spread remaining jelly over the crust. Freeze until cool, about 10 minutes. Arrange raspberries over the cooled crust.
  • Combine white chocolate chips and 1/2 teaspoon oil in a small microwave-safe cup. Microwave for about 30 seconds; stir with a fork and microwave for 30 seconds more. Stir until smooth; then with the same fork, drizzle white chocolate over raspberries in one direction.
  • Combine semisweet chocolate chips and remaining oil in a small microwave-safe cup. Microwave for about 30 seconds; stir with a fork and microwave for 30 seconds more. Stir until smooth; then with same fork, drizzle chocolate over raspberries in the opposite direction. Refrigerate until serving time.
  • To serve, remove outer ring from the tart pan; do not remove bottom of pan, and place on a serving plate or platter.

Nutrition Facts : Calories 207.9 calories, Carbohydrate 37.7 g, Cholesterol 1.5 mg, Fat 6.6 g, Fiber 2.9 g, Protein 1.9 g, SaturatedFat 2.9 g, Sodium 97.9 mg, Sugar 27.2 g

EASY CHOCOLATE RASPBERRY TART



Easy Chocolate Raspberry Tart image

Provided by Food Network Kitchen

Time 1h45m

Number Of Ingredients 9

2 store-bought 9-inch refrigerated pie crusts
3/4 cup heavy cream
1/2 cup milk
1/4 cup sugar
8 ounces bittersweet chocolate, finely chopped
1 large egg, slightly beaten
1/2 cup raspberry jam
1 tablespoon unsweetened cocoa powder, for garnish
Raspberries, for garnish

Steps:

  • 1. Preheat the oven to 375 degrees F. Open up the 2 pieces of pie crust dough and lay one down on your work surface. Dip your finger in water and run it around the perimeter of the dough. Place the second piece on top; the water will help them adhere to each other. Roll out the combined dough to a 12-inch circle and press into a 9-inch tart pan. Use a fork to gently prick holes all over the bottom of the crust. With your rolling pin, roll over the top of the tart pan to trim the excess dough. Place a piece of nonstick foil down onto the dough and fill it with dried beans, uncooked rice or pastry beans. Bake until the tart begins to cook and brown slightly, about 20 minutes; remove the foil and bake until a deep golden brown, for an additional 20 minutes. Set aside to cool while making the filling. The crust can also be made 1 day in advance, cooled and then covered in foil for later use.
  • 2. Heat the cream, milk and sugar in a medium saucepan over low heat until the sugar is dissolved and the liquid is simmering, about 5 minutes. Add the chocolate, turn off the heat and let stand for 5 minutes. Whisk until the chocolate is thoroughly melted and the mixture is blended. Set aside to cool for 5 minutes. Use a rubber spatula to gently fold the egg into the cooled chocolate mixture.
  • 3. Spread the jam over the bottom of the tart. Pour the chocolate mixture into the prepared tart over the jam and bake until the filling is slightly firm but still has a bit of movement in the center, 25 to 30 minutes. Remove from the oven and place on a rack to cool.
  • 4. Dust with cocoa powder and garnish with raspberries. Serve at room temperature or chilled.

CHOCOLATE-CARAMEL TART/DRUNKEN BERRIES/VANILLA CREME FRAICHE



Chocolate-Caramel Tart/Drunken Berries/Vanilla Creme Fraiche image

Fleur de sel and edible gold dust are very sophisticated touches! Bon Appetit Magazine, June 2006, edition. This was one of the desserts, my girlfriend had made for her soiree to welcome fall. It was gorgeous! We all loved it - it was awesome!

Provided by Manami

Categories     Tarts

Time 55m

Yield 8-10 serving(s)

Number Of Ingredients 18

1 cup all-purpose flour
3 tablespoons sugar
1/2 teaspoon salt
1/2 cup chilled unsalted butter, cut into 1/2-inch cubes
2 large egg yolks
3 tablespoons cocoa nibs (*)
1 cup sugar
1/4 cup water
1/4 cup heavy whipping cream
1/4 cup unsalted butter, cut into 4 pieces
1/2 vanilla bean, split lengthwise
1/4 teaspoon finely ground fleur de sel or 1/4 teaspoon fine sea salt
1 cup heavy whipping cream
5 ounces high-quality bittersweet chocolate, chopped
2 1/2 pints fresh raspberries
3/4 cup raspberry liqueur (Framboise)
8 ounces creme fraiche
1/2 vanilla bean, split lengthwise

Steps:

  • CRUST:.
  • 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.
  • Add 1/2 cup butter; process until mixture resembles coarse meal.
  • Add egg yolks; process until moist clumps form.
  • Add cocoa nibs; blend in using on/off turns.
  • Press dough onto bottom and up sides of prepared pan.
  • Bake until crust is golden brown, about 20 minutes.
  • Cool in pan on rack while preparing caramel filling.
  • FOR CARAMEL FILLING:.
  • 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.
  • Remove from heat; add cream (mixture will bubble vigorously).
  • Add butter and stir over low heat until caramel is completely smooth.
  • Scrape in seeds from vanilla bean; stir in salt.
  • Cool 10 minutes.
  • Pour warm caramel into crust.
  • Let stand at room temperature until completely cool, about 45 minutes.
  • FOR GANACHE:.
  • Bring cream to simmer in small saucepan.
  • Remove from heat; add chocolate.
  • Whisk until smooth.
  • Let stand until slightly cooled but still pourable, about 10 minutes.
  • Pour ganache evenly over caramel filling.
  • Refrigerate tart uncovered until chocolate is firm, about 2 hours.(Can be made 2 days ahead.).
  • Cover and refrigerate.
  • DRUNKEN RASPBERRIES:.
  • Combine raspberries & liqueur in a small bowl; soak at room temperature at least 1 hour and up to 3 hours, prepare ahead.(Can be made 1 day ahead.).
  • Cover; chill.
  • VANILLA CREME FRAICHE:.
  • Spoon creme fraiche into small bowl; scrape in seeds from vanilla bean and stir to blend. (Can be made 1 day ahead.).
  • Cover and refrigerate.
  • ASSEMBLY:.
  • Brush top of tart with gold dust, if desired. (It really does make the tart look beautiful - it's like putting a bow on the wrapped present.).
  • Cut tart into thin slices.
  • Arrange 1 slice on each plate.
  • Spoon berries and creme fraiche alongside.
  • *Cocoa Nibs are shelled roasted cocoa beans; available at many specialty foods stores.

Nutrition Facts : Calories 615, Fat 43.4, SaturatedFat 26.5, Cholesterol 188, Sodium 248.7, Carbohydrate 55.3, Fiber 6.8, Sugar 34.2, Protein 5

RUSTIC CHOCOLATE RASPBERRY TART



Rustic Chocolate Raspberry Tart image

Here's a delectable dessert that's simple but feels upscale. With its fresh raspberries and Nutella-covered homemade pastry crust, you and your guests won't be able to get enough. -Christina Seremetis, Rockland, Massachusetts

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 8 servings.

Number Of Ingredients 8

5 ounces cream cheese, softened
6 tablespoons butter, softened
1-1/2 cups all-purpose flour
FILLING:
2 cups fresh raspberries
2 tablespoons sugar
1 teaspoon cornstarch
1/3 cup Nutella

Steps:

  • Process cream cheese and butter in a food processor until blended. Add flour; process just until a dough forms. Shape into a disk; wrap and refrigerate 1 hour or overnight., Preheat oven to 350°. In a small bowl, toss raspberries, sugar and cornstarch with a fork, mashing some of the berries slightly., On a lightly floured surface, roll dough into a 14x8-in. rectangle. Transfer to a parchment-lined baking sheet. Spread with Nutella to within 1 in. of edges. Top with raspberry mixture. Fold pastry edge toward center of tart, pleating and pinching as needed., Bake until crust is golden brown, 45-50 minutes. Transfer tart to a wire rack to cool.

Nutrition Facts : Calories 315 calories, Fat 19g fat (10g saturated fat), Cholesterol 41mg cholesterol, Sodium 130mg sodium, Carbohydrate 34g carbohydrate (12g sugars, Fiber 3g fiber), Protein 5g protein.

CHOCOLATE CARAMEL TART



Chocolate Caramel Tart image

It is hard to believe in this day and age - when salted caramel ice cream is almost as ubiquitous as vanilla - that desserts in which salt plays a starring role was once a newfangled concept. This recipe, an adaptation of one attributed to the pastry chef Claudia Fleming, came to The Times in a 2000 article by Amanda Hesser about the development of that very trend, and it is a perfect example of how it's done right. Layers of silky caramel and dark chocolate ganache topped with a sprinkling of crunchy, snow-white fleur de sel make this an unforgettable combination of flavors and textures.

Provided by Amanda Hesser

Categories     dessert

Time 1h15m

Yield 10-inch tart (12 to 16 servings)

Number Of Ingredients 16

1/2 cup (1 stick) salted butter, at room temperature
1/2 cup plus 1 tablespoon confectioners' sugar
1/4 cup unsweetened cocoa
1 large egg yolk
3/4 teaspoon vanilla extract
1 1/4 cups all-purpose flour
2 cups sugar
1/2 cup water
1/4 cup corn syrup
1/2 cup (1 stick) unsalted butter
1/2 cup heavy cream
2 tablespoons creme fraiche (available at specialty food markets)
PInch of salt
3 1/2 ounces extra-bittersweet chocolate (70 to 85%), chopped
1/2 cup heavy cream
Fleur de sel

Steps:

  • Prepare chocolate dough: In bowl of an electric mixer, combine the butter, confectioners' sugar and cocoa. Beat until smooth. Add egg yolk and vanilla, and beat until blended.
  • Sift flour into dough mixture. Beat on low speed until combined. Press the dough into the bottom and up the sides of a 10-inch tart pan. (You can use a 9-inch pan, but the crust will be thicker and the caramel may take longer to set in step 4.)
  • Preheat oven to 350 degrees. Line tart with foil, and fill with dried beans, rice or pie weights. Bake for 15 minutes. Remove foil and weights, and bake until pastry is dry and set, another 10 to 15 minutes. Transfer to a wire rack to cool.
  • Prepare caramel filling: In a large saucepan, bring sugar, water and corn syrup to a boil. Stir or swirl the pan occasionally, until mixture is a medium amber color, about 12 minutes. Remove from the heat. Caramel will continue to cook and darken off of the heat. Carefully but quickly whisk in the butter, cream, creme fraiche and salt until smooth (mixture will bubble up). Pour hot caramel into tart, and allow to cool and set, at least 1 hour.
  • Prepare chocolate glaze: Place chocolate in a bowl. In a small saucepan, bring cream to a boil. Pour hot cream over chocolate and whisk until chocolate has melted and mixture is smooth. Pour glaze over tart, tilting tart for even coverage. Refrigerate until tart is set, at least one hour, then sprinkle with a few granules of fleur de sel. Keep refrigerated until serving.

Nutrition Facts : @context http, Calories 408, UnsaturatedFat 7 grams, Carbohydrate 53 grams, Fat 23 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 14 grams, Sodium 243 milligrams, Sugar 42 grams, TransFat 1 gram

DRUNKEN RASPBERRIES



Drunken Raspberries image

Provided by Jeanne Thiel Kelley

Yield Makes about 2 cups

Number Of Ingredients 2

2 1/2-pint containers fresh raspberries
3/4 cup raspberry liqueur

Steps:

  • Combine raspberries and liqueur in small bowl. Let soak at room temperature at least 1 hour and up to 3 hours. do ahead Can be made 1 day ahead. Cover; chill.

FRESH RASPBERRY TART WITH VANILLA CREME FRAICHE



Fresh Raspberry Tart With Vanilla Creme Fraiche image

So simple yet so elegant. From the Wall Street Journal, Eating & Drinking weekend section, July 6, 2013. Prep time includes 60-90 minutes to let the pie crust rest and cool. I made my own creme fraiche using recipe#144139 substituting greek yogurt for the sour cream. If you follow the noted recipe, do not add more vanilla or sugar.

Provided by Chicagoland Chef du

Categories     Tarts

Time 2h

Yield 1 Tart, 8 serving(s)

Number Of Ingredients 12

2 cups creme fraiche
1 teaspoon vanilla extract
2 tablespoons sugar
1/2 cup currant jelly, substituting seedless raspberry, crabapple all work well
2 tablespoons water or 2 tablespoons framboise liqueur
3 1/2 cups fresh raspberries, approximately 3 half pints allowing for any smashed ones
pastry crust
2 cups flour
1/4 cup sugar
1/2 teaspoon salt
1 cup unsalted butter, very cold, cut into small cubes, then put in freezer for a few minutes before mixing in
4 tablespoons ice water, may need a bit more

Steps:

  • NOTE:.
  • I find pie dough easiest to make in a food processor, but you can also use an electric mixer or work it by hand. Whatever the method, remember to work quickly and not over-process. You may have some crust left over. Active Time: 15 minutes Total Time: 1¾ hours (includes resting dough).
  • CRUST:.
  • Mix dry ingredients together in a food processor. Add butter and pulse until pea-size clumps form. With food processor off, pour 3½ tablespoons water evenly over top. Pulse until no dry patches remain, taking care not to allow dough to form a ball. Grab a handful of dough and squeeze. If dough will not cohere, add remaining water to dough in food processor and pulse to incorporate. Remove dough from food processor and form a ball with your hands.
  • Flatten dough into a disk on parchment paper. Place a second piece of parchment on top and use a rolling pin to roll out dough until circle is 13 inches in diameter.
  • Press dough into a 10-inch fluted tart pan with a removable bottom. To form a thick and sturdy edge, fold excess dough inward and press against sides of tart pan. For a more delicate edge, trim away excess dough. Refrigerate unbaked crust at least 1 hour or as long as 48 hours.
  • Once dough has rested, preheat oven to 400 degrees and position a rack in lower third. Cover pie crust with a sheet of aluminum foil, gently pressing down over sides and bottom of crust to prevent over-browning. Fill foil-covered crust with dried beans or rice and bake 20 minutes. Remove crust from oven. Discard foil and beans and prick crust several times with a fork. Return crust to oven and bake until golden, 5-10 minutes. Remove from oven and let cool.
  • While crust is baking, get started on the rest.
  • Make vanilla crème fraîche using recipe#144139 or Add crème fraîche, vanilla and sugar to a small bowl and stir to combine.
  • Make currant glaze: Warm currant jelly in a small saucepan set over medium heat. Add water or framboise to jelly in a slow stream, stirring to combine, until consistency is like heavy cream.
  • Use a pastry brush to cover bottom of crust with currant glaze. Starting in center of crust, arrange raspberries in a spiral, continuing until crust is covered.
  • Use a pastry brush to glaze raspberry tops. Repeat with a second coat of glaze. Serve immediately, passing around a bowl of vanilla crème fraîche for topping.
  • NOTE: Tart is best if served within 3 hours. Do not refrigerate.

Nutrition Facts : Calories 644.2, Fat 45.7, SaturatedFat 28.3, Cholesterol 142.5, Sodium 179, Carbohydrate 56.1, Fiber 4.5, Sugar 22.8, Protein 5.4

CHOCOLATE RASPBERRY MERINGUE TART



Chocolate Raspberry Meringue Tart image

Scarlet threads of freeze-dried raspberry powder and streaks of bittersweet chocolate add richness and flair to this fluffy-topped meringue tart. It does take time to make, but many of the steps can be done in advance, and this stunning, intensely fruity confection is well worth planning for. The dough, filling and raspberry powder can be prepared up to five days ahead, then make the meringue just before the tart is baked. It's at its best served on the same day as baking. Store leftovers in a sealed container at room temperature.

Provided by Melissa Clark

Time 3h

Yield 8 servings

Number Of Ingredients 19

1 3/4 cups plus 2 tablespoons/235 grams all-purpose flour, plus more for rolling dough
1/3 cup/40 grams confectioners' sugar
Pinch of salt
1/2 cup/113 grams unsalted butter, cold and cubed
1 large egg, lightly beaten
2 cups/260 grams frozen (or fresh) raspberries
1/2 cup/100 grams granulated sugar
2 tablespoons/30 milliliters freshly squeezed lemon juice
3 egg yolks
1 large egg
6 tablespoons/85 grams unsalted butter, cut into 1/2-inch pieces
Pinch of salt
3/4 cup/20 grams freeze-dried raspberries
1 tablespoon unsweetened Dutch-processed cocoa powder
1 ounce bittersweet chocolate, coarsely chopped
4 egg whites, at room temperature
1 cup/200 grams granulated sugar
1/4 teaspoon cream of tartar
Pinch of salt

Steps:

  • Make the tart dough: Place the flour, sugar and salt in the bowl of a food processor. Pulse to combine. Add butter and pulse until a coarse meal forms. Add egg and pulse just until a crumbly dough comes together. If the dough seems dry, drizzle in a teaspoon or two of water. Press dough into a disk, wrap in plastic and chill for at least 1 hour or overnight (or up to 5 days).
  • Roll the dough out on a lightly floured surface to 3/8-inch thickness (about an 11-inch round). Place dough into a 9-inch tart pan, folding the extra dough in over the edges to build up the sides. Prick bottom of dough all over with a fork; chill in freezer for at least 30 minutes and up to 48 hours. (Cover lightly with plastic wrap if freezing for more than a couple of hours.)
  • Heat oven to 350 degrees. Line the tart crust with foil, and fill with baking weights or dried rice or beans. Bake for 15 minutes. Remove foil and weights and continue to bake until shell is light golden, another 15 to 20 minutes. Transfer to a rack to cool.
  • Prepare the filling: In a medium saucepan, combine raspberries and sugar over medium heat. Cook, stirring, until berries break down, 5 to 8 minutes. Remove pan from heat, stir in lemon juice and use a fork or wooden spoon to mash raspberries to a purée.
  • In a medium bowl, whisk together egg yolks and egg. Slowly add 1/4 cup of hot raspberry purée to egg mixture, whisking constantly. Slowly drizzle the egg-raspberry mixture back into the saucepan with remaining purée, whisking constantly to keep eggs from cooking. Turn the heat to medium-low, and add butter and a pinch of salt to the pan. Cook, stirring constantly, until the mixture thickens enough to coat a spoon, about 7 to 9 minutes.
  • Strain the mixture through a fine-mesh sieve, pressing hard on the solids, into a bowl. Allow to stand for 5 minutes, then whisk briefly to smooth.
  • Pour raspberry filling into the tart shell. Bake until filling is set (it should jiggle only slightly in the center), about 14 to 22 minutes. Remove tart from oven and increase oven temperature to 400 degrees.
  • Start preparing the meringue: Using a blender or food processor, blend the freeze-dried raspberries until you get a fine powder speckled with seeds. (The seeds won't break down so don't even try.) Set aside 1 tablespoon of raspberry powder for garnish. Combine cocoa powder with remaining raspberry powder to use for the meringue.
  • Place chocolate in heatproof bowl, and melt in microwave in 10-second intervals, stirring after each, until smooth. Set aside. (Or you can melt the chocolate in a pot on the stove over low heat, stirring constantly.)
  • Fill a medium pot with 1 inch of water and bring to a simmer over medium-high heat. In a large metal bowl, whisk together egg whites, sugar, cream of tartar and salt. Set the mixing bowl with the egg white mixture into the pot above the water, and whisk constantly by hand until sugar dissolves and mixture is warm (160 degrees on an instant thermometer) and has thickened and lightened in color, 5 to 7 minutes. Remove bowl from heat. Using an electric mixer, beat on medium-low speed and gradually increase speed to high, until mixture is thick and fluffy, and stiff peaks form, about 5 to 8 minutes. Be careful not to overbeat.
  • Sprinkle raspberry-cocoa mixture on top of meringue. Using a rubber spatula, gently fold in mixture 2 to 3 times to halfway incorporate, but remains very streaky. (Do not overmix.) Drizzle melted chocolate into meringue and gently fold until just combined and still streaky. Take care not to deflate the meringue very much. (It will deflate somewhat.)
  • Spread the meringue over the hot filling, making sure it meets the edges of the crust. Using a knife or spatula, swirl in a design. Bake until lightly browned, about 7 to 10 minutes.
  • Allow to cool completely and sprinkle the top with a little of the reserved raspberry powder. (Save the extra to perk up oatmeal, smoothies and peanut butter sandwiches.)

CHOCOLATE TART WITH CRèME FRAîCHE & RASPBERRIES



Chocolate tart with crème fraîche & raspberries image

Prepare in advance for the perfect end to any meal

Provided by Mary Cadogan

Categories     Buffet, Dessert, Dinner

Time 1h50m

Number Of Ingredients 14

100g plain flour
50g ground almond
85g butter , cut into small pieces
25g caster sugar
1 egg yolk
150g/5oz bar dark chocolate , in pieces
2 egg whites
100g golden caster sugar
¼142ml carton double cream
2 tbsp brandy or Tia Maria
284ml carton double cream
300g raspberry
125g/5oz punnet blueberries
icing sugar , for dusting

Steps:

  • To make the pastry, put the flour and almonds in a bowl. Add the butter and rub in with your fingertips until the mixture resembles fine breadcrumbs. You can do this in the food processor. Stir in the sugar. Add the egg yolk and 1 tbsp of cold water and mix to form a firm dough. Knead briefly, then wrap in cling film and chill for 15-20 minutes.
  • Preheat the oven to fan 170C/ conventional 190C/gas 5. Roll out the dough and use to line a 24cm flan tin. Trim off the excess pastry, then line the pastry case with greaseproof paper and fill with baking beans. Bake blind for 15 minutes, remove the paper and beans and cook for a further 7-10 minutes until crisp and golden. Leave to cool.
  • To make the filling, melt the chocolate in a microwave on Medium for 2 minutes. Put the egg whites and sugar in a bowl over a pan of simmering water. Whisk for 5 minutes until thick, white and glossy. Remove from the heat and whisk for a further couple of minutes to cool it.
  • Whisk the cream until it just holds its shape. Fold the chocolate and cream into the egg mixture, then add the brandy. Pour into the pastry case and smooth the top. Chill until set for about 20 minutes.
  • To serve, whip the remaining cream until just stiff. Put a thin slice of tart on each plate. Spoon some cream on top and scatter with raspberries and blueberries. Dust with icing sugar.

Nutrition Facts : Calories 794 calories, Fat 59 grams fat, SaturatedFat 34 grams saturated fat, Carbohydrate 59 grams carbohydrates, Sugar 39 grams sugar, Fiber 3 grams fiber, Protein 8 grams protein, Sodium 0.42 milligram of sodium

CHOCOLATE CARAMEL TARTS



Chocolate Caramel Tarts image

Claudia Fleming, pastry chef at New York City's Gramercy Tavern, served these luscious tartlets at her own wedding.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Yield Makes 2 dozen tartlets

Number Of Ingredients 15

8 tablespoons (1 stick) unsalted butter, room temperature
1/2 cup plus 1 tablespoon confectioners' sugar
1 large egg yolk
3/4 teaspoon pure vanilla extract
1 1/4 cups all-purpose flour, plus more for rolling
1/4 cup unsweetened Dutch-process cocoa powder
1/2 cup water
2 cups granulated sugar
1/4 cup light corn syrup
8 tablespoons (1 stick) unsalted butter
1/2 cup heavy cream
2 tablespoons creme fraiche
1 pinch of coarse salt
1/2 cup heavy cream
3 1/2 ounces extra-bittersweet chocolate, finely chopped

Steps:

  • Make the tart dough: In the bowl of an electric mixer fitted with the paddle attachment, cream butter and confectioners' sugar until combined, about 1 minute. Add egg yolk and vanilla, and beat until smooth. Sift in flour and cocoa powder, and beat on low speed until just combined. Scrape the dough onto a sheet of plastic wrap, and form it into a disk; wrap well. Chill until firm, at least 1 hour and up to 3 days.
  • Preheat oven to 325 degrees. Between two sheets of lightly floured parchment paper, roll the tart dough into an 18-by-12-inch rectangle, 3/16 inch thick. Using a 2 3/4-inch round cutter, cut out 24 rounds of dough, and press them into 2 1/4-inch tart pans, trimming away any excess dough. Chill the tart shells in the refrigerator for 20 minutes.
  • Line each tart shell with a piece of parchment paper, and fill with raw rice or dried lentils. Bake for 15 minutes. Remove the parchment paper and its contents, and bake until the pastry looks dry and set, 5 to 10 minutes. Transfer pans to a wire rack to cool. (The tart shells can be made up to 8 hours ahead.)
  • Make the filling: Place 1/2 cup water in a large saucepan. Add sugar and corn syrup, and cook mixture over medium-high heat, swirling the pan occasionally, until it becomes a dark-amber caramel, about 10 minutes. Carefully whisk in butter, cream, creme fraiche, and a pinch of salt (the mixture will bubble up), whisking until smooth. (The caramel can be made up to 5 days ahead and refrigerated in a covered container.) Carefully transfer caramel to a glass measuring cup. Divide caramel among tart shells while still warm (or reheat caramel over low heat until it is pourable), and let stand until the caramel is set, at least 45 minutes.
  • Make the ganache glaze: Place the chocolate in a heatproof bowl. In a small saucepan, bring cream to a boil. Pour the hot cream over the chocolate, and let stand for 2 minutes, then stir with a rubber spatula until smooth. Pour some of the glaze over each of the tarts while still warm. Let the glaze set at room temperature for at least 2 hours before serving.

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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. Add 1/2 cup butter; process until mixture resembles …
From kuali.com


CHOCOLATE-CARAMEL TART WITH DRUNKEN RASPBERRIES AND VANILLA CRèME ...
Save this Chocolate-caramel tart with drunken raspberries and vanilla crème fraîche recipe and more from Bon Appétit Magazine, June 2006 to your own online collection at EatYourBooks.com
From eatyourbooks.com


CHOCOLATE CARAMEL TART | SAVEUR
2009-03-09 Instructions. Make the crust: Heat oven to 350˚. Combine flour, cocoa powder, and salt in a medium bowl and set aside. Using a handheld mixer, cream the butter and sugar in a large bowl until ...
From saveur.com


RICH DARK CHOCOLATE, CARAMEL AND RASPBERRY TART
2019-07-19 Roll out the pastry between two sheets of baking paper. Fit pastry over a 20cm flan tin. Trim the edges then refrigerate for 30 minutes. …
From millymollyandme.com


CHOCOLATE-CARAMEL TART WITH DRUNKEN RASPBERRIES AND VANILLA …
Chocolate-Caramel Tart with Drunken Raspberries and Vanilla Creme Fraiche might be just the dessert you are searching for. This recipe covers 9% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 5g of protein, 26g of fat, and a total of 475 calories. This recipe serves 10. Head to the store and pick ...
From fooddiez.com


MILK CHOCOLATE, RASPBERRY AND THYME TART - GREAT BRITISH CHEFS
100ml of whole milk. 1/2 bunch of thyme. 5. Place the chocolate in a heatproof bowl and pour the hot cream and milk over the top. Cover and leave to sit for 5 minutes. Add the eggs and, using a stick blender, mix until well combined. Pass through a fine sieve into a jug. 400g of milk chocolate, broken into pieces.
From greatbritishchefs.com


CHOCOLATE-CARAMEL TART WITH DRUNKEN RASPBERRIES AND VANILLA …
1 cup all purpose flour; 3 tablespoons sugar; 1/2 teaspoon salt; 1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes; 2 large egg yolks
From mastercook.com


CHOCOLATE-CARAMEL TART MENU | BON APPETIT
2009-09-13 Chocolate-Caramel Tart with Drunken Raspberries and Vanilla Crème Fraîche (pictured) GET THE MAGAZINE ... Recipes 6 Pro Chefs Reveal Their "Secret Weapon" Ingredients 2022-03-02T17:00:00.000Z ...
From bonappetit.com


EASY NO-BAKE CHOCOLATE TART WITH RASPBERRIES - JUST A TASTE
2021-02-08 Make the filling: Add the chocolate to a medium bowl. In a medium saucepan set over medium heat, whisk together the heavy cream and corn syrup. Bring the mixture to a simmer then remove it from the heat. Pour the cream mixture atop the chocolate and let the mixture sit, undisturbed, for 5 minutes.
From justataste.com


CHOCOLATE-CARAMEL TART WITH DRUNKEN RASPBERRIES AND VANILLA CRèME ...
Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.
From eatyourbooks.com


SALTED CARAMEL CHOCOLATE TORTE WITH RASPBERRIES
2017-05-05 Line a 23cm (9in) loose-bottomed cake tin with parchment paper. Melt the chocolate, butter and Caster Sugar together in a heatproof bowl set over a pan of barely simmering water. Remove from the ...
From rte.ie


CHOCOLATE CARAMEL TART - SLIGHTLY DRUNKEN, UTTERLY DECADENT
2013-03-18 Pour egg mixture back into the pan with the remaining chocolate caramel and whisk until smooth. Whisk in flour and whiskey until smooth. Pour mixture into your pre-baked tart shell and bake in the preheated oven for 15-18 minutes. The filling will puff at the edges but should be a bit wobbly in the centre.
From 84thand3rd.com


ROBINHOOD | RASPBERRY CHOCOLATE CREAM TART
PASTRY: Preheat oven to 425°F (220°C). Beat shortening and sugar together on medium speed of electric mixer until fluffy. Beat in flour and cornstarch. With well-floured hands, press mixture into bottom and up the sides of 11” (28 cm) flan pan with removable bottom.
From robinhood.ca


CHOCOLATE-CARAMEL TART WITH DRUNKEN RASPBERRIES AND VANILLA …
Feb 21, 2013 - Chocolate-Caramel Tart with Drunken Raspberries and Vanilla Crème Fraîche Recipe. Feb 21, 2013 - Chocolate-Caramel Tart with Drunken Raspberries and Vanilla Crème Fraîche Recipe. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore …
From pinterest.com


CHOCOLATE-CARAMEL TART WITH DRUNKEN RASPBERRIES AND VANILLA …
Fleur de sel and edible gold dust are sophisticated touches. Ingredients. 1 cup all purpose flour; 3 tablespoons sugar; 1/2 teaspoon salt
From mealplannerpro.com


CHOCOLATE GANACHE AND RASPBERRY CARAMEL SHORTBREAD TART
2016-05-08 Heat the liquid until it reaches 118°C/245°F. Pour the mixture over the shortbread and refrigerate for 2 or 3 hours. For the chocolate ganache. Break the chocolate into small pieces and put in a bowl. Heat the cream with the dried chili until it boils. Pour the cream into the bowl of chocolate.
From ahedgehoginthekitchen.com


CHOCOLATE-CARAMEL TART WITH CRèME FRAîCHE AND SESAME - SAVEUR
2019-01-02 Stir until homogenous. Set aside at room temperature to cool completely. Make the dough: In a medium bowl, sift together the flour and cocoa. Add the …
From saveur.com


CHOCOLATE RASPBERRY CREAM TART - DRISCOLL'S
PRESS dough circles into 3 ½ inch tart pans. PRICK each tart shell all over with a fork. FREEZE shells for 30 minutes. PREHEAT oven to 325°F. PRESS squares of aluminum foil directly onto surface of each tart shell. FILL tart shells with dried beans, rice, or …
From driscolls.com


CHOCOLATE RASPBERRY TART RECIPE - DR. OETKER
1. For the tart crust, prepare Dr. Oetker Pie Crust Mix according to package. 2. Meanwhile for the curd, mix raspberries, sugar, citric acid and 30 ml water in a high vessel and leave to thaw. 3. Briefly knead the tart crust again and roll out into a 3 mm thick, circle on a lightly flour-coated work surface. Place the dough in the tart form (Ø ...
From oetker.ca


CHOCOLATE RASPBERRY TART - IN KRISTA'S KITCHEN//DELICIOUS MEALS AND ...
2022-01-17 A chocolate tart chocolate filling on top of a crust in a tart pan. A tart pan is a round, usually fluted with straight edges that gives a very neat and professional look to your crust. A tart pan is a round, usually fluted with straight edges that gives a very neat and professional look to your crust.
From inkristaskitchen.com


CHOCOLATE CARAMEL TART WITH DRUNKEN RASPBERRIES AND …
Bon Appétit, June 2006 Jeanne Thiel Kelley
From friendseat.com


WILD RASPBERRY CRèME CARAMEL | CANADIAN GOODNESS
Preheat oven to 300 °F (150 °C). Combine 1/3 cup (80 mL) sugar, lemon juice and raspberries in a 4 cup (1L) glass container. Microwave on High for 2 min, stirring frequently or until mixture boils. Divide among 6 lightly buttered custard dishes; let cool. In a bowl, beat eggs and yolks with 1/2 cup (125 mL) sugar until light.
From dairyfarmersofcanada.ca


CHOCOLATE CARAMEL TART (W/RASPBERRIES AND CREAM)
Chocolate-Caramel Tart with Drunken Raspberries and Vanilla Crème Fraîche . Bon Appétit | June 2006. Jeanne Thiel Kelley. Yield: Makes 8 to 10 servings. Crust 1 cup all purpose flour 3 tablespoons sugar 1/2 teaspoon salt 1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes 2 large egg yolks 3 tablespoons cocoa nibs* Ben's notes: Seemed a little salty and …
From eatchocolateresponsibly.blogspot.com


CHOCOLATE CARAMEL TART WITH MACADAMIA NUTS & CRèME FRAîCHE …
Pour the caramel into the baked tart shell and pick out the vanilla bean halves with a fork or tongs. Sprinkle about two-thirds of the macadamia nuts on top of the caramel. Let cool completely in the refrigerator. When the tart is cool, put the chocolate in a large bowl. In a small pot, bring 1/2 cup of the cream, the milk, and the remaining 1 ...
From finecooking.com


RECIPE DETAIL PAGE | LCBO
2. Remove pastry from refrigerator and roll out on floured board until 1/4-inch (5-mm) thick. Place in 10-inch (25-cm) tart or flan pan with removable bottom or four 4-inch (10-cm) individual tart tins. Prick base. 3. Place a sheet of parchment paper or foil over pastry and weight with beans or rice. Bake at 350ºF (180ºC) for 10 minutes ...
From lcbo.com


CHOCOLATE-CARAMEL TART WITH DRUNKEN RASPBERRIES AND VANILLA …
Jul 2, 2016 - Fleur de sel and edible gold dust are sophisticated touches.
From pinterest.co.uk


RASPBERRY CHOCOLATE TART - THE COUNTRY COOK
2021-02-07 Add the heavy cream to a small saucepan over medium-low heat. Heat it just until you see it bubble a few times, stirring occasionally. Pour over the chocolate chips, let it sit for 3 minutes then stir until fully combined. Pour the chocolate on top of the raspberry preserves and smooth it out if necessary.
From thecountrycook.net


CHOCOLATE & RASPBERRY TART WITH CRèME FRAîCHE - SIMON JOHNSON
2016-11-01 Place the cream and milk into a saucepan over medium heat. Bring to the boil, remove from heat, add the chocolate and stir until well combined. Pour the warm chocolate filling into the pre-cooked base and smooth it with a spatula. Turn the oven off and cook for 25-30 minutes or until just set, allow the tart to cool to room temperature, dust ...
From simonjohnson.com


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