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Decadent Chocolate Tart
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Prep Time:
40 minutes
Total Time:
2 hours 50 minutes
Tangy kiwi and sweet mandarin oranges enhance a decadent tart with a burst of juicy freshness.
Ingredients:
  • 1/3 cup butter or margarine, softened
  • 1/4 cup powdered sugar
  • 1/2 cup Gold Medal™ all-purpose flour
  • 2 tablespoons unsweetened baking cocoa
  • 1/4 cup butter or margarine
  • 4 oz semisweet baking chocolate
  • 1/4 cup granulated sugar
  • 2 eggs
  • 1/4 cup sour cream
  • 2 tablespoons Gold Medal™ all-purpose flour
  • 2 oz semisweet baking chocolate
  • 1 tablespoon butter or margarine
  • 1 tablespoon honey
  • 2 kiwifruit, cut up
  • 1 can (11 oz) mandarin orange segments, drained
Instructions:
  • Preheat the oven to 350°F. Grease a 9-inch tart pan with a removable bottom using shortening or cooking spray. In a medium bowl, use an electric mixer on medium speed to blend 1/3 cup of butter and powdered sugar until smooth. Mix in 1/2 cup flour and cocoa until coarse crumbs form. Press the mixture into the bottom of the tart pan using floured fingers.
  • Bake for 5 to 7 minutes until firm. In a 1-quart saucepan, melt 1/4 cup butter and 4 oz chocolate over low heat for 2 to 3 minutes, stirring constantly until smooth. Let it cool.
  • Using an electric mixer, whisk together granulated sugar and eggs in a large bowl until foamy and light in color (about 3 to 4 minutes). Add sour cream, 2 tablespoons flour, and the chocolate mixture, and beat for an additional 1 to 2 minutes until well blended. Spread the filling over the crust.
  • Bake until golden and firm to the touch, about 20 to 25 minutes. Allow to cool for 15 minutes, then carefully remove the pan sides. Let it cool completely for about 30 minutes before serving.
  • In a small saucepan, gently melt 2 ounces of chocolate, 1 tablespoon of butter, and honey over low heat for 2 to 3 minutes, stirring continuously until smooth. Spread the velvety chocolate over the tart and arrange the fruit around the edges. Chill until firm for about an hour. Allow to sit at room temperature for 20 minutes before serving.

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