Chocolate-Caramel Tart with Drunken Raspberries and Vanilla Crème Fraîche

Chocolate-Caramel Tart with Drunken Raspberries and Vanilla Crème Fraîche
Photo by Maren Caruso

Ingredients

  • ½ vanilla bean
  • ½ teaspoon salt
  • ¼ cup heavy whipping cream
  • 8 tablespoons unsalted butter
  • 1 cup sugar
  • 3 tablespoons cocoa nibs
  • ¼ cup water
  • + 10 more ingredients
    • Vanilla Crème Fraîche
    • Edible gold dust
    • Drunken Raspberries
    • 1 cup heavy whipping cream
    • 4 tablespoons unsalted butter
    • 3 tablespoons sugar
    • 1 cup all purpose flour
    • 2 large egg yolks
    • ¼ teaspoon finely ground fleur de sel or fine sea salt
    • 5 ounces high-quality bittersweet chocolate

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....

View full recipe at Epicurious

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