Decadent Chocolate Tart

Kiwi and mandarin oranges add a juicy burst of freshness to a rich, tempting tart.

Prep Time: 40 min
Total Time: 2 hours 50 min
Makes: 12 servings

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Crust
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
Filling
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
Topping
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

1.	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.
2.	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.
3.	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.
4.	Bake 20 to 25 minutes or until firm to the touch. Cool 15 minutes. Remove side of pan. Cool completely, about 30 minutes.
5.	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.
High Altitude (3500-6500 ft): No change.

Use 2 cups fresh raspberries instead of the kiwifruit and orange.

Kitchen Tips

The tart filling might bubble up during baking, but it will settle during cooling.

Nutrition Information:

1 Serving: Calories 260 (Calories from Fat 150); Total Fat 16g (Saturated Fat 10g, Trans Fat 0g); Cholesterol 65mg; Sodium 85mg; Total Carbohydrate 26g (Dietary Fiber 2g, Sugars 19g); Protein 3g Percent Daily Value*: Vitamin A 15%; Vitamin C 30%; Calcium 2%; Iron 6% Exchanges: 1 1/2 Other Carbohydrate; 0 Vegetable; 1/2 High-Fat Meat; 2 1/2 Fat Carbohydrate Choices: 2
*Percent Daily Values are based on a 2,000 calorie diet.

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