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Chocolate Mosaic Fruit Tart

Chocolate Mosaic Fruit Tart recipe image
This Chocolate Mosaic Fruit Tart is a stunning dessert that balances deep, rich chocolate flavors with the bright acidity of fresh seasonal fruit. The crust is unique, made by processing semi-sweet chocolate with slivered almonds and flour, creating a dense, flavorful base that holds up well to the creamy filling. The filling itself is a luxurious blend of butter, powdered sugar, and melted chocolate, providing a smooth, ganache-like texture. Topped with an artistic arrangement of strawberries, kiwi, bananas, and grapes, then brushed with a warm apricot glaze, this tart is as beautiful as it is delicious. Its perfect for brunches, afternoon tea, or as a show-stopping finale to a dinner party. The combination of texturescrunchy crust, creamy center, and juicy fruitmakes every bite delightful.
Cooking Method: , ,
Cuisine:
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Difficulty: Advanced
Servings: 8
Calories: 1183.7
Description
This Chocolate Mosaic Fruit Tart is a stunning dessert that balances deep, rich chocolate flavors with the bright acidity of fresh seasonal fruit. The crust is unique, made by processing semi-sweet chocolate with slivered almonds and flour, creating a dense, flavorful base that holds up well to the creamy filling. The filling itself is a luxurious blend of butter, powdered sugar, and melted chocolate, providing a smooth, ganache-like texture. Topped with an artistic arrangement of strawberries, kiwi, bananas, and grapes, then brushed with a warm apricot glaze, this tart is as beautiful as it is delicious. Its perfect for brunches, afternoon tea, or as a show-stopping finale to a dinner party. The combination of texturescrunchy crust, creamy center, and juicy fruitmakes every bite delightful.
Ingredients
  • 4 ounce Ghirardelli Semi-Sweet Chocolate
  • 1/2 cup Powdered sugar
  • 1/2 cup Slivered almonds
  • 1/2 cup Unsifted flour
  • 1/2 cup Cold butter, cut up
  • 1/8 teaspoon Salt
  • 1 Egg
  • 1 teaspoon Vanilla
Directions
  1. 1
    Break the semi-sweet chocolate into pieces and place them in the bowl of a food processor or blender along with the powdered sugar and slivered almonds.
  2. 2
    Process the mixture for 20 to 25 seconds until it resembles a fine powder.
  3. 3
    Add the flour, cold cut-up butter, and salt to the processor bowl on top of the chocolate mixture.
  4. 4
    Pulse the mixture 15 to 20 times, or until the butter is broken down into very fine pieces that look like coarse meal.
  5. 5
    Add the egg and vanilla to the bowl.
  6. 6
    Pulse about 15 times, or stir lightly with a spatula, until the dough just begins to stick together when pinched between your fingers.
  7. 7
    Turn the dough out onto a sheet of plastic wrap and knead it a few times to bring it together into a cohesive ball.
  8. 8
    Flatten the dough ball slightly and pat it into an 8-inch circle on the plastic wrap.
  9. 9
    Remove the plastic wrap and gently press the dough into a 10 1/2-inch flat tart pan with 1-inch fluted sides, using your fingers to shape it evenly.
  10. 10
    Bake the crust in the center of a 350F (177C) oven for 15 to 18 minutes, or until the shell is set and springs back when touched. Do not overbake.
  11. 11
    Remove the tart from the oven and let it cool completely in the pan before removing the outer ring.
  12. 12
    While the crust cools, prepare the filling: In a small mixer bowl, beat softened butter with powdered sugar and one egg until fluffy.
  13. 13
    Melt the remaining chocolate in a double boiler or microwave, stirring frequently, until smooth.
  14. 14
    Add the warm melted chocolate to the creamed butter mixture and beat well until combined.
  15. 15
    Mix in heavy whipping cream and vanilla, beating until the filling is thick and creamy.
  16. 16
    Spread the chocolate filling evenly over the baked and cooled tart crust.
  17. 17
    While the filling is still soft, artistically arrange fresh fruit (such as strawberries, kiwi, bananas, and grapes) on top.
  18. 18
    Strain apricot jam to remove any chunks and warm it slightly if needed.
  19. 19
    Use a pastry brush to glaze the fruit and the top edge of the crust with the strained apricot jam.
  20. 20
    Chill the tart in the refrigerator for about 2 hours to set the filling.
  21. 21
    Decorate with chocolate curls if desired, and let stand at room temperature for 30 minutes before serving.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 1183.7kcal
% Daily Value *
Total Fat 71.0g110%
Saturated Fat 34.9g175%
Cholesterol 111.1mg38%
Sodium 842.8mg36%
Total Carbohydrate 119.2g40%
Dietary Fiber 16.0g64%
Sugars 77.7g
Protein 16.4g33%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: chocolate, fruit, almond, crust, glaze, apricot, strawberry, kiwi, banana, grape, vanilla, butter, flour, sugar, egg, semisweet, slivered, powdered, mosaic, dessert
Read it online: https://www.chefs-mate.com/recipe/chocolate-mosaic-fruit-tart/