Chocolate-Nut Tart With Dried Fruit
Serves: 3
Aurelia Collier
1 January 1970
Based on User reviews:
51
Spice
49
Sweetness
49
Sourness
41
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
1 cup
Raspberry Preserve1 cup
Heavy Whipping CreamDirections:
1
Preheat oven to 450°F
2
Press pie crust onto bottom and up sides of 10-inch-diameter tart pan with removable bottom; trim edges, if needed
3
Pierce crust all over with fork
4
Bake until deep golden brown, about 12 minutes
5
Cool
6
Spread preserves over bottom of crust
7
Bring cream to simmer in heavy medium saucepan
8
Reduce heat to low; add chocolate chips and stir until melted and smooth
9
Remove from heat
10
Stir in nuts, fruit, and coarse salt
11
Spread chocolate mixture in crust
12
Sprinkle toffee bits over tart
13
Chill until set, about 2 hours
14
Serve cold or at room temperature
15
Preheat oven to 450°F
16
Press pie crust onto bottom and up sides of 10-inch-diameter tart pan with removable bottom; trim edges, if needed
17
Pierce crust all over with fork
18
Bake until deep golden brown, about 12 minutes
19
Cool
20
Spread preserves over bottom of crust
21
Bring cream to simmer in heavy medium saucepan
22
Reduce heat to low; add chocolate chips and stir until melted and smooth
23
Remove from heat
24
Stir in nuts, fruit, and coarse salt
25
Spread chocolate mixture in crust
26
Sprinkle toffee bits over tart
27
Chill until set, about 2 hours
28
Serve cold or at room temperature