DECADENT CHOCOLATE TART
Kiwi and mandarin oranges add a juicy burst of freshness to a rich, tempting tart.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h50m
Yield 12
Number Of Ingredients 15
Steps:
- Heat oven to 350°F. Grease 9-inch tart pan with removable bottom with shortening or cooking spray. In medium bowl, beat 1/3 cup butter and the powdered sugar with electric mixer on medium speed until blended. Beat in 1/2 cup flour and the cocoa until coarse crumbs form. With floured fingers, press in bottom of tart pan.
- Bake 5 to 7 minutes or until set. Meanwhile, in 1-quart saucepan, heat 1/4 cup butter and 4 oz chocolate over low heat 2 to 3 minutes, stirring constantly, until melted and smooth. Set aside to cool.
- In large bowl, beat granulated sugar and eggs with electric mixer on high speed 3 to 4 minutes, scraping bowl frequently, or until foamy and light in color. Add sour cream, 2 tablespoons flour and the chocolate mixture; continue beating 1 to 2 minutes, scraping bowl frequently, until well blended. Spread filling over crust.
- Bake 20 to 25 minutes or until firm to the touch. Cool 15 minutes. Remove side of pan. Cool completely, about 30 minutes.
- In 1-quart saucepan, heat 2 ounces chocolate, 1 tablespoon butter and the honey over low heat 2 to 3 minutes, stirring constantly, until melted and smooth. Spread chocolate mixture over tart. Lightly press fruit around outer edge of tart. Refrigerate until firm, about 1 hour. Let stand at room temperature about 20 minutes before serving.
Nutrition Facts : Calories 260, Carbohydrate 26 g, Cholesterol 65 mg, Fat 2 1/2, Fiber 2 g, Protein 3 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 85 mg, Sugar 19 g, TransFat 0 g
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