Decadent Chocolate Tart

 

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

• 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.