Name: Chocolate-Caramel Tart with Drunken Raspberries and Vanilla Crème Fraîche
Yield: Makes 8 to 10 servings
Ingredients: 1 cup all purpose flour; 3 tablespoons sugar; 1/2 teaspoon salt; 1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes; 2 large egg yolks; 3 tablespoons cocoa nibs*; 1 cup sugar; 1/4 cup water; 1/4 cup heavy whipping cream; 1/4 cup (1/2 stick) unsalted butter, cut into 4 pieces; 1/2 vanilla bean, split lengthwise; 1/4 teaspoon finely ground fleur de sel or fine sea salt; 1 cup heavy whipping cream; 5 ounces high-quality bittersweet chocolate, chopped; Edible gold dust (optional; for garnish); Drunken Raspberries; Vanilla Crème Fraîche

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Chocolate-Caramel Tart with Drunken Raspberries and Vanilla Crème FraîcheMaren Caruso

Fleur de sel and edible gold dust are sophisticated touches.

Recipe notes

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