Cherry Chocolate Fruit Tart |
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Prep Time: 40 Minutes Cook Time: 25 Minutes |
Ready In: 65 Minutes Servings: 8 |
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My husband and I are cherry growers so I love to find a recipe which features my favorite fruit.Cherry Wiest, Yakima, Washington Ingredients:
3/4 cup butter, softened |
1/2 cup confectioners' sugar |
1-1/2 cups king arthur unbleached all-purpose flour |
1-1/2 cups vanilla or white chips |
1 package (8 ounces) cream cheese, softened |
1/4 cup heavy whipping cream |
1 can (20 ounces) unsweetened pineapple chunks |
3 tablespoons sugar |
2 teaspoons cornstarch |
1/2 teaspoon lemon juice |
1 pint fresh rainier cherries, pitted and halved |
1 pint fresh dark sweet cherries, pitted and halved |
1 to 2 medium kiwifruit, peeled and sliced |
1/3 cup fresh blueberries |
Directions:
1. In a small bowl, cream butter and confectioners' sugar. Gradually add flour until mixture forms a ball. Press into an ungreased 9-in. fluted tart pan with a removable bottom. Bake at 350° for 25-30 minutes or until golden brown. Cool on a wire rack.
2. In a small microwave-safe bowl, melt vanilla chips at 70% power. In a small bowl, beat cream cheese until smooth; beat in melted chips and cream. Spread over crust. Cover and refrigerate for 30 minutes or until set.
3. Drain pineapple, reserving 1/2 cup juice; set pineapple aside. In a small saucepan, combine the sugar, cornstarch, lemon juice and reserved pineapple juice until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Cool slightly.
4. Arrange the cherries, kiwi, blueberries and pineapple over filling. Brush with pineapple juice mixture. Cover and refrigerate for at least 1 hour before serving. Yield: 8 servings.
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