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Chocolate Mosaic Fruit Tart

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Recipe

 

Yield

8 servings

Prep

30 min

Cook

20 min

Ready

3 hrs
Trans-fat Free

Ingredients

Amount Measure Ingredient Features
Crust
4 ounces semi-sweet chocolate
null, null
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½ cup powdered sugar
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½ cup almonds
slivered
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½ cup all-purpose flour
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½ cup butter
cut up
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teaspoon salt
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1 each eggs
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1 teaspoon vanilla extract
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Filling
½ cup butter
softened
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½ cup powdered sugar
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1 each eggs
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4 ounces semi-sweet chocolate
semi-sweet, null, null
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3 tablespoons heavy whipping cream
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1 teaspoon vanilla extract
or grand marnier
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1 x fruit
fresh, strawberries, kiwi, bananas, green grapes, oranges, etc.
*
¼ cup apricot preserves (jam)
* Camera

Ingredients

Amount Measure Ingredient Features
Crust
115.6 ml/g semi-sweet chocolate
null, null
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118 ml powdered sugar
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118 ml almonds
slivered
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118 ml all-purpose flour
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118 ml butter
cut up
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0.6 ml salt
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1 each eggs
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5 ml vanilla extract
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Filling
118 ml butter
softened
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118 ml powdered sugar
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1 each eggs
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115.6 ml/g semi-sweet chocolate
semi-sweet, null, null
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45 ml heavy whipping cream
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5 ml vanilla extract
or grand marnier
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1 x fruit
fresh, strawberries, kiwi, bananas, green grapes, oranges, etc.
*
59 ml apricot preserves (jam)
* Camera

Directions

DIRECTIONS: For crust: Place broken chocolate pieces, sugar and almonds into bowl of processor or blender. Process for about 20 to 25 seconds until the mixture is like powder. On top of chocolate mixture in food processor, spread flour, butter and salt. Process 15 to 20 pulses or until butter is in very fine pieces. (Or butter may be cut into flour by hand using a pastry cutter, then combined with chocolate.) Add egg and vanilla. Pulse about 15 times or stir lightly until mixture sticks together when pinched with fingers. On plastic wrap, knead a few times to bring dough together to form a ball; flatten to 8". It is easier to use your fingers to pat the dough into tart pan than to roll dough. Use a 10½ inch flat tart pan with 1" fluted sides. Bake in center of oven at 350℉ (180℃) for 15 to 18 minutes or until baked shell springs back when touched. (Do not overbake.) Cool. Remove outside ring of pan. Crust may be prepared a day in advance, if desired. (MY NOTES: this crust seemed too wet before baking, but turned out fine after about 16 or 17 minutes baking time. It was like a brownie crust.)

Chocolate tart filling: In small mixer bowl, beat butter with sugar and egg; beat until fluffy. Melt broken chocolate in double boiler, stirring constantly, or microwave on medium for 10½ to 3 minutes. Add warm chocolate to creamed mixture and beat well. Mix in cream and vanilla, beating until thick and creamy. Spread filling over baked Chocolate Tart Crust. While filling is still soft, artistically arrange fruit on top. For fruit glaze, strain apricot jam. With pastry brush, use glaze to cover pieces of fruit and top edge of crust. Chill about 2 hours. Decorate with chocolate curls, if desired. Let stand 30 minutes at room temperature before serving.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 90g (3.2 oz)
Amount per Serving
Calories 42669% from fat
 % Daily Value *
Total Fat 32g 50%
Saturated Fat 20g 99%
Trans Fat 0g
Cholesterol 115mg 38%
Sodium 220mg 9%
Total Carbohydrate 12g 12%
Dietary Fiber 1g 6%
Sugars g
Protein 7g
Vitamin A 17% Vitamin C 0%
Calcium 2% Iron 7%
* based on a 2,000 calorie diet How is this calculated?
 

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