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Chocolate Strawberry Fruit Tart
Ingredients
- 1
1/3 cups all purpose flour
- 1/2
cup powdered sugar
- 1/4
cup cocoa
- 3/4
cup butter or margarine, softened
- Strawberry
Vanilla Filling (see below)
- 1/2
cup semi sweet chocolate chips
- 1
tablespoon shortening ( do not use butter, margarine or oil)
- Glazed
Fruit Topping (see below)
Method
Heat oven to 325 F. Grease and flour 12 inch round
pizza pan. In medium bowl, stir together flour, powdered sugar and
cocoa. With fork, cut in butter until mixture holds together; press
evenly in prepared pan. Bake 10 to 15 minutes or until crust is
set; cool completely. Spread Strawberry Vanilla Filling evenly over
crust to within 1 inch of edge; refrigerate until filling is firm. In
small microwave safe bowl, place chocolate chips and shortening. Microwave
at High (100%) 30 seconds to 1 minute or until chocolate is melted when
stirred. Spoon chocolate into corner of disposable pastry bag or
heavy duty plastic bag; cut off small piece at corner. Squeeze onto
outer edge of filling in decorative design; refrigerate until firm. Prepare
Glazed Fruit Topping; place onto top of filling. Refrigerate until
ready to serve. Cover; refrigerate leftover tart.
Yield:
12 servings
Strawberry
Vanilla Filling
- 1
2/3 cups (10 ounce package) vanilla milk chips
- 1/4
cup evaporated milk
- 1
package (8 ounce) cream cheese, softened
- 1
teaspoon strawberry extract
- 2
drops red food color
In medium microwave safe bowl, place vanilla milk chips
and evaporated milk.
Microwave on high (100%) 1 to 1 1/2 minutes or until
chips are melted and mixture is smooth when stirred vigorously. Beat
in cream cheese, strawberry extract and food color.
Glazed
Fruit Topping
- 1/4
teaspoon unflavored gelatin
- 1
teaspoon cold water
- 1
1/2 cups cornstarch or arrowroot
- 1/4
cup apricot nectar or orange juice
- 2
tablespoons sugar
- 1/2
teaspoon lemon juice
- Assorted
fresh fruit, sliced
In
small cup, sprinkle gelatin over cold water; let stand several minutes
to soften.
In
small saucepan, stir together cornstarch, apricot nectar or orange
juice, sugar and lemon juice; cook over medium heat, stirring
constantly, until mixture is thickened.
Remove
from heat; immediately stir in gelatin mixture until smooth. Cool
slightly. Meanwhile arrange fruit on top of filling; carefully
brush juice mixture over fruit.
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