The Ultimate Fresh Fruit Tart

 

1

Pillsbury® refrigerated pie crust, softened as directed on box

2

oz unsweetened baking chocolate

1

cup plus 4 tablespoons whipping cream

6

tablespoons butter

1/3

cup sugar

1

tablespoon cornstarch

4

egg yolks

1

tablespoon vanilla

1 1/2

cups fruit, such as raspberries, blackberries, sliced nectarines, kiwifruit

1/2

cup apricot jam

1

tablespoon water

• 1 Heat oven to 450°F. Press pie crust into 10-inch tart pan; prick bottom and side with fork. Bake 10 minutes; turn oven down to 350°F. Bake about 10 minutes or until golden brown.
• 2 Melt chocolate and 4 tablespoons of the whipping cream over low heat. Stir until smooth; spread into baked pie shell, coating bottom of crust. Refrigerate.
• 3 In heavy 2-quart saucepan, cook butter, sugar and cornstarch over medium-high heat, stirring constantly, until thick and mixture boils; boil 1 minute.
• 4 Beat egg yolks in small bowl; stir small amount of sugar mixture into egg yolks. Slowly add egg mixture to remaining sugar mixture in saucepan, stirring rapidly to avoid lumps. Cook 1 minute over low heat. Remove from heat; add vanilla.
• 5 Cover and refrigerate 3 hours. Whip 1 cup whipping cream until stiff peaks form. Fold cold egg mixture into whipped cream with whisk. Fill pie shell with mixture. Top tart with fruit.
• 6 Microwave apricot jam and water in small microwavable bowl uncovered on High 1 minute. Glaze fruit with jam mixture using pastry brush. Refrigerate 1 1/2 hours and serve.