Chocolate Mosaic Fruit Tart
Submitted by Lynnieb
Stunning chocolate fruit tart with a brownie-like almond crust, creamy chocolate filling, and fresh fruit mosaic glazed with apricot jam. A showpiece dessert.
YIELD
8 servingsPREP
30 minCOOK
20 minREADY
3 hrsThis tart is pure edible art. A chocolate-almond crust that bakes up like a brownie gets filled with a buttery chocolate ganache, then topped with a colorful mosaic of fresh strawberries, kiwi, bananas, grapes, and oranges, all sealed under a shimmering apricot glaze.
The crust is made in the food processor, so you don’t even need to roll it out. Just press it into the pan with your fingers and bake until it springs back.
The filling is somewhere between ganache and chocolate buttercream: rich, spreadable, and just sweet enough to balance the tart fresh fruit on top.
Pro Tips
- Pat the crust into the pan with your fingers instead of rolling; this dough is too soft and sticky for a rolling pin
- Don’t overbake the crust. Pull it when it springs back to the touch. It should feel like a soft brownie, not a crisp cookie
- Arrange the fruit while the filling is still soft so it sinks in slightly and holds in place
- Brush the apricot glaze over the fruit and crust edges to seal everything and add shine
- Let the tart sit at room temperature for 30 minutes before serving so the filling softens to a silky, spreadable texture
Ingredients
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.
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