Bittersweet Chocolate Tart with Kiwifruit

 

1

box Pillsbury® refrigerated pie crusts, softened as directed on box

6

oz bittersweet baking chocolate, chopped

6

tablespoons butter or margarine

2

tablespoons milk

2

tablespoons corn syrup

1/2

teaspoon vanilla

4

eggs

2

kiwifruit, peeled, sliced

1/2

cup whipping cream, whipped

• 1 Heat oven to 450°F. Make pie crust as directed on box for One-Crust Baked Shell using 10-inch tart pan with removable bottom or 9-inch glass pie plate. Bake 9 to 11 minutes or until lightly browned. Cool. Reduce oven temperature to 325°F.
• 2 In medium saucepan, melt chocolate and butter over low heat, stirring until smooth. Set aside to cool slightly.
• 3 In medium bowl, beat all remaining filling ingredients. Gradually add egg mixture to chocolate mixture, stirring until well combined. Pour into partially baked shell.
• 4 Bake 15 to 20 minutes or until set. Cool completely, about 45 minutes. Garnish each serving with kiwifruit and whipped cream. Store in refrigerator.