Fresh Berry Tart With Chambord Sauce Recipe

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Fresh Berry Tart With Chambord Sauce
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Ingredients
17
Count
Nutrition
375
Calories
Total time
100
Minutes
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Ingredients:

Directions:

  1. TO MAKE TART SHELL:.
  2. Roll out one sheet of puff pastry, and cut into a 6 x14 rectangle. Place on a baking sheet. Cut 1 strips from scraps to trim the edges with. Brush cold water along a 1 border on each edge of the rectangle, and set strips on top to frame the edges. Beat 1 egg, and brush onto surface of pastry. Chill until firm, about 15 minutes, this is a very important step.
  3. Heat oven to 400ºF. Bake shell in preheated oven until it is starting to brown, around 10 minutes.
  4. Remove pastry from oven, and reduce heat to 375ºF. Press base firmly with back of fork to collapse it.
  5. Return to oven and bake until golden, 8 minutes. Transfer to rack and cool. This can be made up to 2 days in advance; store at room temperature in an airtight container.
  6. TO MAKE WHITE CHOCOLATE CUSTARD:.
  7. Heat milk on medium heat in heavy saucepan, stirring, until it comes to a boil. Remove from heat. Add vanilla bean to milk, cover, and steep 10 minutes. Remove vanilla bean.
  8. Meanwhile, whip yolks with sugar until thick and light colored. Whisk in flour. Gradually, stir hot milk into yolk mixture, stirring until smooth. Pour into the sauce pan. Bring to a boil over medium heat, whisking constantly, until it thickens. Lower the heat.
  9. Continue cooking the pastry cream, whisking constantly, until it softens slightly; this should take about 2 minutes. Remove from heat, and fold in white chocolate. Transfer pastry cream to small bowl with plastic wrap.
  10. Unwrap when cool, and add Creme de Cacao. This can all be made 1 day in advance; cover and refrigerate until needed.
  11. CHAMBORD SAUCE:.
  12. The sauce can be made up to 2 days in advance. Puree the defrosted raspberries in a blender. Strain to remove the seeds, and stir in 4 tablespoons Chambord liqueur. Keep refrigerated.
  13. ASSEMBLING THE TART:.
  14. When ready to assemble the tart, make the glaze. In a saucepan, melt preserves over low heat. Remove from heat and stir in 2 tablespoons Chambord. Use while warm.
  15. The tart is best if consumed within 3 to 4 hours of final assembly. Brush bottom of tart with glaze, and sprinkle with half of the chopped almonds. Spoon custard into pastry shell, and smooth.
  16. Arrange fresh berries over top of custard, and brush with glaze. Sprinkle with remaining almonds on top.
  17. Chill until ready to serve.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 374.61 Kcal (1568 kJ)
Calories from fat 107.37 Kcal
% Daily Value*
Total Fat 11.93g 18%
Cholesterol 144.45mg 48%
Sodium 130.88mg 5%
Potassium 388.32mg 8%
Total Carbs 58.31g 19%
Sugars 28.3g 113%
Dietary Fiber 7.01g 28%
Protein 10.77g 22%
Vitamin C 25.3mg 42%
Iron 2.3mg 13%
Calcium 139.8mg 14%
Amount Per 100 g
Calories 129.88 Kcal (544 kJ)
Calories from fat 37.23 Kcal
% Daily Value*
Total Fat 4.14g 18%
Cholesterol 50.08mg 48%
Sodium 45.38mg 5%
Potassium 134.64mg 8%
Total Carbs 20.22g 19%
Sugars 9.81g 113%
Dietary Fiber 2.43g 28%
Protein 3.74g 22%
Vitamin C 8.8mg 42%
Iron 0.8mg 13%
Calcium 48.5mg 14%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 7.7
    Points
  • 10
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

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