Raspberry Chocolate Tart with Caramel

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Raspberry Chocolate Tart with Caramel
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Health Score:
3,8 / 10
Difficulty:
moderate
Difficulty
Preparation:
45 min.
Preparation
ready in 8 h. 5 min.
Ready in
Calories:
1427
calories
Calories

Nutritional values

1 tart pan contains
(Percentage of daily recommendation)
Calorie1,427 kcal(68 %)
Protein22.35 g(23 %)
Fat114.37 g(99 %)
Carbohydrates100.19 g(67 %)
Sugar added14.97 g(60 %)
Roughage0 g(0 %)
Vitamin A624.78 mg(78,098 %)
Vitamin D0.74 μg(4 %)
Vitamin E3.19 mg(27 %)
Vitamin B₁0.22 mg(22 %)
Vitamin B₂0.41 mg(37 %)
Niacin1.94 mg(16 %)
Vitamin B₆0.03 mg(2 %)
Folate18.63 μg(6 %)
Pantothenic acid0.43 mg(7 %)
Biotin0.71 μg(2 %)
Vitamin B₁₂0.85 μg(28 %)
Vitamin C0.3 mg(0 %)
Potassium399.99 mg(10 %)
Calcium177.38 mg(18 %)
Magnesium36.25 mg(12 %)
Iron7.03 mg(47 %)
Iodine21.32 μg(11 %)
Zinc1.33 mg(17 %)
Saturated fatty acids71.9 g
Cholesterol235.3 mg

Ingredients

for
1
For the topping
250 grams
200 grams
200 milliliters
2 centiliters
For the pastry
200 grams
60 grams
1
140 grams
Butter (for the pan)
Pastry flour (for the work surface)
In addition
100 grams
Caramel sauce (finished product)

Preparation steps

1.

For the topping: chop both chocolates and place in a bowl. Bring cream to a boil,  pour over chopped chocolate and let it melt, stirring gently. Gradually add Cognac, stirring. Cool mixture for at least 5 hours.

2.

For the pastry: combine flour with sugar and a pinch of salt, pile on the work surface and make a well in the center. Place beaten egg into the well. Cut butter into small pieces and arrange around the well. With your hands, quickly knead into smooth pastry. Shape into a ball and wrap into plastic wrap, refrigerate for 30 minutes. 

3.
Preheat the oven to 180 ° C top and bottom heat Preheat.
4.

Roll out pastry on a floured surface roll out until slightly larger than the pan. Line pan with the pastry, making an edge all around. Cover with parchment paper and weigh down with beans. Bake in preheated oven at 180°C (approximately 350°F) for about 20 minutes. Take out of the oven and remove beans and paper. Let cool.  

5.

Cut butter into small pieces and add to chocolate mixture, stirring. Spread mixture onto pastry and refrigerate for 2 hours.

6.

Loosen tart from the pan and cut into pieces. Garnish with raspberries, caramel sauce, mint and caramel lattice. Serve.