Chocolate-caramel Tart/drunken Berries/vanilla Creme Fraiche

Total Time: 55 mins Preparation Time: 30 mins Cook Time: 25 mins

Ingredients

• Servings: 8
• 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

Recipe

• 1 crust:.
• 2 position rack in center of oven; preheat to 375°f.
• 3 butter 9-inch tart pan with removable bottom.
• 4 blend flour, sugar, and salt in processor.
• 5 add 1/2 cup butter; process until mixture resembles coarse meal.
• 6 add egg yolks; process until moist clumps form.
• 7 add cocoa nibs; blend in using on/off turns.
• 8 press dough onto bottom and up sides of prepared pan.
• 9 bake until crust is golden brown, about 20 minutes.
• 10 cool in pan on rack while preparing caramel filling.
• 11 for caramel filling:.
• 12 combine sugar and 1/4 cup water in heavy medium saucepan.
• 13 stir over medium-low heat until sugar dissolves.
• 14 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.
• 15 remove from heat; add cream (mixture will bubble vigorously).
• 16 add butter and stir over low heat until caramel is completely smooth.
• 17 scrape in seeds from vanilla bean; stir in salt.
• 18 cool 10 minutes.
• 19 pour warm caramel into crust.
• 20 let stand at room temperature until completely cool, about 45 minutes.
• 21 for ganache:.
• 22 bring cream to simmer in small saucepan.
• 23 remove from heat; add chocolate.
• 24 whisk until smooth.
• 25 let stand until slightly cooled but still pourable, about 10 minutes.
• 26 pour ganache evenly over caramel filling.
• 27 refrigerate tart uncovered until chocolate is firm, about 2 hours.(can be made 2 days ahead.).
• 28 cover and refrigerate.
• 29 drunken raspberries:.
• 30 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.).
• 31 cover; chill.
• 32 vanilla creme fraiche:.
• 33 spoon creme fraiche into small bowl; scrape in seeds from vanilla bean and stir to blend. (can be made 1 day ahead.).
• 34 cover and refrigerate.
• 35 assembly:.
• 36 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.).
• 37 cut tart into thin slices.
• 38 arrange 1 slice on each plate.
• 39 spoon berries and creme fraiche alongside.
• 40 *cocoa nibs are shelled roasted cocoa beans; available at many specialty foods stores.