Double Chocolate Fruit Tart
Happy Healthy Holidays!
Double Chocolate Fruit Tart with a tender crust made with vanilla wafer crumbs, confectioners sugar and cocoa powder filled with chocolate and fruits of kiwifruit, strawberries, blueberries, bananas, peach and apricot preserves.
1-1/2 cups vanilla wafer crumbs
1/3 cup cocoa powder
1/3 cup confectioners' sugar
1/2 cup butter, melted
1 package (8 ounce) cream cheese, softened
1/2 cup white sugar
3 tablespoons cocoa powder
1 tablespoon milk
1-1/2 teaspoons vanilla extract
1 pint strawberries, halved
4 kiwifruit, peeled and sliced
1 cup fresh blueberries
2 bananas, sliced
1 fresh peach - peeled, pitted and sliced
1/4-cup apricot preserves
Make Chocolate Crumb Crust: Butter bottom and side of 12-inch pizza pan. In medium bowl, stir together vanilla wafer crumbs, the cocoa and powdered sugar. Stir in butter. Press mixture onto bottom and up side of prepared pan; refrigerate thoroughly.
For the Double Chocolate Fruit Tart: In medium bowl, beat cream cheese, sugar, cocoa, milk and vanilla until smooth and well blended. Spread mixture over Chocolate Crumb Crust. Refrigerate until chilled. Arrange fruit on cream cheese mixture. Heat preserves until thin; cool slightly. Glaze fruit with preserves. Refrigerate until set. Cut into wedges.
Tips for Fruit Tarts
Choose several different kinds of fruit with contrasting colors and shapes. Try kiwifruit, mango, and star fruit (cherimoya), papaya and/or pomegranate seeds. Avoid apples, pears and anything else that will turn brown after slicing. Slice all the fruit evenly and arrange them into nice, neat rows on top of the tart.
To get that glistening finish that professionally tarts have, take a big spoonful of your favorite fruit jelly and melt it in a saucepan over low heat. To add a touch of elegance, pour in a splash of hazelnut, orange or coffee liqueur. Brush the melted jelly mixture over the fruit with a pastry brush and allow it to set. Garnish with a few sprigs of lush green mint, if desired.
Recipe makes 1, 12-inch pizza pan.