Ingredients
CHOCOLATE CRUMB CRUST
1 1/2 cup vanilla wafer crumbs (about 45 wafe, rs, crushed)
1/3 cup hershey's cocoa
1/3 cup powdered sugar
1/2 cup butter or margarine, melted
FILLING
8 oz cream cheese, softened
1/2 cup sugar
3 tbsp hershey's cocoa
1 tbsp milk
1 tsp vanilla extract
3 peaches or nectarines, - peeled and, sliced
2 cup strawberries, halved
1 cup blueberries
1 medium banana, sliced
1/4 cup peach or apricot preserves
Directions
1. Prepare CHOCOLATE CRUMB CRUST (below).
2. In bowl, beat cream cheese and sugar. Add cocoa, milk and vanilla;
beat until smooth and well blended. Spread mixture over crust;
refrigerate until cream cheese mixture is chilled.
3. Arrange fruit on cream cheese mixture, working from outside toward
center until surface is covered. Heat preserves until thin; cool
slightly. Spoon preserves over fruit. Refrigerate 1 to 2 hours before
serving. Cut into wedges. 8 to 10 servings.
CHOCOLATE CRUMB CRUST:
1. Lightly butter 12-inch pizza pan.
2. In medium bowl, stir together crumbs, cocoa and powdered sugar.
Stir in melted butter. Press mixture onto bottom and side of prepared
pan. Chill thoroughly. Hershey's is a registered trademark of Hershey
Foods Corporation. Recipe may be reprinted courtesy of the Hershey
Kitchens.
Meal-Master format courtesy of Karen Mintzias
Servings: 1 tart
Chocolate Fruit Tart Recipe brought to you by Recipe Ideas
Categories: Chocolate; Dessert; Fruit
The History of Recipes
Written cooking instructions as a concept can be observed back into distant history, in truth as far as pharonic Egypt, and potentially, even further back. Having said that, generally, these old recipes were just very basic pictorial, hieroglyphic or cunieform instructions for preparing food.
In an interesting twist, the most ancient recipe discovered, according to food historians are some ancient 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 drinkers feel exhilarated. Later on, in The time of the roman empire around 25BC a man called Apicius created a collection of scripts showing how to cook the recipes cooked by his fellow Romans. In his scrolls, he tells us how the roman meals were separated into starters, main meal and desserts, a very modern way of dining. Aspicius also informs us how the ancient Romans used a wide range of herbs and spices, including a few you will know such as bay, rue and parsley. Later, in the fifteenth century, knights returning from the crusades brought us a variety of foods and spices from the holy land, such as coriander, parsley, and rosemary. These new foods and spices was responsible for an explosion in recipe books, the majority of which still exist in private collections. By the time we get to the 1900s, cooking publications are greatly in demand as a result of better eduction, people having more spare time and having more money to spend. The arrival of television brought us TV chefs and the demand for the spin-off recipe books. Which pretty much brings us to the present day and the invention of the internet, permitting everyone to access thousands of recipes just like those on our site. |
We hope you enjoy this Chocolate Fruit Tart recipe.
