Fresh Berry Tart with Chambord Sauce

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Cooking receipe to make Fresh Berry Tart with Chambord Sauce under category Pie s 4U. You may find some video clips related to this receipe below.

Fresh Berry Tart with Chambord Sauce

A puff pastry shell supporting white chocolate custard, topped with mixed fresh berries and chopped almonds. Excellent chilled or served at room temperature.

Ingredients:

1/2 (17.25 ounce) package puff pastry, defrosted

1 egg

2 cups milk

1 vanilla bean, optional

6 egg yolks

6 tablespoons white sugar

1/4 cup all-purpose flour

1/2 cup white chocolate chips, melted

2 tablespoons cream de cacao

1/2 cup raspberry preserves

1 tablespoon Chambord (raspberry liqueur)

1/4 cup chopped toasted almonds

6 cups mixed berries

1 (10 ounce) package frozen raspberries, defrosted

3 tablespoons Chambord (raspberry liqueur)

Directions:

1

To Make Tart Shell: Roll out one sheet of puff pastry, and cut into a 6 x 14

inch rectangle. Place on a baking sheet. Cut 1 inch strips from scraps to

trim the edges with. Brush cold water along a 1 inch 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 an important step.

2

Heat oven to 400 degrees F (205 degrees C). Bake shell in preheated

oven until it is starting to brown, around 10 minutes. Remove pastry

from oven, and reduce heat to 375 degrees F (190 degrees C). Press

base firmly with back of a fork to collapse it. Return to oven, and bake

until golden, around 8 minutes. Transfer to rack to cool. This can be

made up to 2 days in advance; store at room temperature in an airtight

container.

3

To Make White Chocolate Custard: 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 for 10 minutes. Remove vanilla

bean. Meanwhile, whip yolks with sugar until thick and light colored.

Whisk in flour. Gradually stir hot milk into the 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. 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, and cover with plastic

wrap. Unwrap when cool, and add creme de cacao. This can be made 1

day in advance; cover and refrigerate until needed.

4

The Chambord 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 3 tablespoons Chambord liqueur. Keep refrigerated.

5

When you are ready to assemble the tart, make the glaze. In a

saucepan, melt preserves over low heat. Remove from heat, and stir in 1

tablespoon liqueur. Use while warm.

6

This 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. Arrange fresh berries over

top of custard, and brush with glaze. Sprinkle remaining almonds on top.

Chill until ready to serve.

Makes 1 – 6 x 14 inch tart

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