Chocolate Berry Tart
You can freeze these tarts before adding the berry garnish. You can also make them in miniature tart pans.
Yield: makes 10 servings
Ingredients:
3 cups pecan halves
2/3 cup light brown sugar
1/2 teaspoon ground cinnamon
6 tablespoons unsalted margarine or butter, melted
10 ounces semi-sweet or bittersweet chocolate
2 cups heavy or whipping cream, if using parve I like Rich’s whipped topping
2 pints raspberries, blueberries, or sliced strawberries
1/2 cup seedless red raspberry, blueberry, or seedless strawberry preserves
Preheat oven to 325 degrees F.
Cut out a 10 inch circle of parchment paper and place it into a 10 inch tart pan with removable bottom or into 8 (4 inch) mini tart pans with removable bottoms. Set aside.
Place the pecans on a parchment lined baking sheet. Toast the pecans for 10 minutes, until fragrant. Check towards the end to make sure they are not burning, shake the pan occasionally.
Remove the pecans from the oven and transfer them to the bowl of a food processor fitted with a metal blade. Add the brown sugar and cinnamon. Process until finely ground. Add the melted margarine or butter and process until moist clumps form.
Press the dough into the bottom and up the sides of the prepared pan or pans. You may need to let it cool for a few minutes until it can be touched.
Bake until the crust is golden brown and firm to the touch, 28 to 30 minutes. Remove from oven and cool completely.
Chop the chocolate into small pieces. Place into a medium bowl.
Bring the cream to a simmer in a medium sized heavy saucepan over low heat. Pour the hot cream over the chocolate. Gently stir until smooth. Pour mixture into crust and chill until set, about 1 hour. This can be made up to 2 days in advance.
Before serving, arrange the berries of your choice over the top of the tart in overlapping concentric circles.
Place the jam into a small heavy saucepan over low heat until melted. Brush melted jam over the berries.
B-man
