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Recipe Ingredient
- Crust:
- 1 cup all purpoase flour
- 3 tb/s sugar
- 1/2 t/s salt
- 1/2 cup (1 stick) chilled unsalted butter, cut into 1/2 cubes
- 2 large egg yolks
- 3 tb/s cocoa nibs
- Caramel fillings:
- 1 cup sugar
- 1/4 cup water
- 1/4 cup heavy whipping cream
- 1/4 cup (1/2 stick) unslated butter, cut into 4 pieces
- 1/2 vanilla bean, split lengthwise
- 1/4 t/s finely ground fleur de sel or fine sea salt
- Choholate ganache:
- 1 cup heavy whipping cream
- 5 ounces high-quality bittersweet chocolate, chopped
- Edible gold dust (optional, for garnish)
Instructions
- 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.
- Press dough onto bottom and up sides of prepared pan.
- Bake until crust is golden brown, about 20 minutes.
- Cool in pan on rack while preparing caramel filling.
- Combine sugar and 1/4 cup water in heavy medium saucepan.
- Stir over medium-low heat until sugar dissolves.
- 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.
- Remove from heat; add cream (mixture will bubble vigorously).
- Add butter and stir over low heat until caramel is completely smooth.
- Scrape in seeds from vanilla bean; stir in salt.
- Cool 10 minutes.
- Pour warm caramel into crust.
- Let stand at room temperature until completely cool, about 45 minutes.
- Bring cream to simmer in small saucepan.
- Remove from heat; add chocolate.
- Whisk until smooth.
- Let stand until slightly cooled but still pourable, about 10 minutes.
- Pour ganache evenly over caramel filling.
- Refrigerate tart uncovered until chocolate is firm, about 2 hours. do ahead Can be made 2 days ahead.
- Cover and refrigerate.
- Brush top of tart with gold dust, if desired.
- Cut tart into thin slices. Arrange 1 slice on each plate.
- Spoon berries and crème fraîche alongside.
For crust:
For caramel filling:
For ganache:
