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
2890
Calories
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Ingredients:

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.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 2890.11 Kcal (12100 kJ)
Calories from fat 858.98 Kcal
% Daily Value*
Total Fat 95.44g 147%
Cholesterol 1155.56mg 385%
Sodium 1044.5mg 44%
Potassium 2815.69mg 60%
Total Carbs 440.15g 147%
Sugars 202.24g 809%
Dietary Fiber 45.89g 184%
Protein 83.63g 167%
Vitamin C 158.9mg 265%
Iron 16mg 89%
Calcium 1080.3mg 108%
Amount Per 100 g
Calories 135.77 Kcal (568 kJ)
Calories from fat 40.35 Kcal
% Daily Value*
Total Fat 4.48g 147%
Cholesterol 54.29mg 385%
Sodium 49.07mg 44%
Potassium 132.28mg 60%
Total Carbs 20.68g 147%
Sugars 9.5g 809%
Dietary Fiber 2.16g 184%
Protein 3.93g 167%
Vitamin C 7.5mg 265%
Iron 0.8mg 89%
Calcium 50.8mg 108%

* 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

  • 65
    Points
  • 76
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

Bad Points

  • High in Sodium,
  • High in Sugar,
  • High in Total Fat

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