Ingrients & Directions


-CHOCOLATE TART CRUST-
4 oz Ghirardelli Semi-Sweet
-Chocolate
1/2 c Powdered sugar
1/2 c Slivered almonds
1/2 c Unsifted flour
1/2 c Cold butter, cut up
1/8 ts Salt
1 Egg
1 ts Vanilla

CHOCOLATE TART FILLING
1/2 c Butter, softened
1/2 c Powdered sugar
1 Egg
4 oz Ghirardelli Semi-Sweet
-Chocolate
3 tb Heavy whipping cream
1 ts Vanilla or Grand Marnier
Fresh fruit: strawberries,
-kiwi, bananas,
Green grapes, oranges, etc.
1/4 c Apricot jam

Yield: 8

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 10 1/2″ flat tart pan with 1″
fluted sides. Bake in center of oven at 350-F 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 2 1/2 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.


Yields
8 Servings