Chocolate Mosaic Fruit Tart Recipe

CHOCOLATE TART CRUST

4 oz 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 tsp salt
1 egg
1 tsp vanilla

CHOCOLATE TART FILLING

1/2 cup butter, softened
1/2 cup powdered sugar
1 egg
4 oz ghirardelli semi-sweet chocolate
3 tbsp heavy whipping cream
1 tsp vanilla or grand marnier
1 fresh fruit: strawberries, kiwi, ba, nanas,
1 green grapes, oranges, etc.
1/4 cup apricot jam


Directions

Servings: 8

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 10 1/2" flat tart pan with 1"
fluted sides. Bake in center of oven at 350-F 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 2 1/2 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.

Source: Recipes from Ghirardelli Chocolate Company of San Francisco

From: Sallie Austin

Servings: 8 servings

Categories: Chocolate; Dessert; Fruit

The History of Recipes Transcribed cooking instructions as an idea can be tracked far back into distant history, certainly as far as the early Egyptians, and possibly even further. Interesting though that maybe, generally, these early records were just basic pictorial recipes for food preparation. Fascinatingly, the oldest recipe discovered, according to food historians is a series of stone tablets in the Sumerian language which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel exhilarated. As we move into The time of the roman empire around 25BC a roman called Apicius created some scripts detailing recipes prepared by wealthy Romans. In his works, Apicius recounts how the meals of wealthy Romans were separated into starters, entrees and dessert, something we still use today. Aspicius also informs us how the Roman cooks made use of a good variety of spices and herbs, including a few you will know like basil, rue and dill. Moving our culinary historical trip onwards, we find a couple of cookery books dating from the 1300s - a cookery book called `Forme of Cury`, and another named `Curye on Inglish`. Despite their titles, they are nothing to do with the indian food that is familiar to us all today, but rather recipes for the types of meals eaten by the rich and powerful of that time. In the 15th century, people returning from the crusades brought back a variety of spices and herbs from the holy lands, including spices such as coriander, parsley, and rosemary. The introduction of these new culinary ideas was responsible for an outbreak in recipe manuscripts, most of which are now in private libraries. When we get to the 1900s, cookbooks are highly popular mostly due to better eduction, more spare time and having more money to spend.

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