Spring Fruit Tart

A treat for the eyes and the tongue, this light and lovely fruit tart has a hidden dark secret.

I must confess I have a bit of a sweet tooth. I am not a candy addict craving chocolate squares or gumdrops. I prefer the kind of desserts that don’t come in wrappers, the ones that are made with care you can almost taste. Bring me your pastries, pies, and cakes!

With the warmer weather upon us I have been hankering for something light yet sweet, fruity but still decadent. When I saw berries and kiwis on sale at the market, and I knew……….. Time for a tart.

I start by forming a basic pastry crust into a tart pan and baking at 350°F for about 12 minutes, or until lightly golden. To add a special treat to my tart I sprinkle a handful of chocolate chips in the bottom of the warm shell and return it to the oven for about 2 minutes. Working quickly I spread the chocolate into a thin even layer using the back of a spoon. Allow the shell to cool and the chocolate to become hard. Do not place chocolate in the refrigerator to speed up the cooling, it can cause cracking.

For the filling I use a package of cook and serve vanilla pudding, (there isn’t always time to do everything). If using a pudding mix reduce the amount of milk by ¼ cup to ensure a firm tart. Allow the filling to become complete set before decorating.

Then its time for the fun. Arrange your fruits and berries however you desire. I heat two tablespoons of apricot preserves with one tablespoon of water to create a glaze. Drizzle the glaze carefully over the fruit with a teaspoon. The glaze helps hold the fruit in place and also creates a nice shine. Allow to cool and lightly cover with plastic wrap before refrigerating. This dessert is best served the same day it is made.

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