Strawberry Blueberry Tart

Three cheers for the red, white, and blue! Since it’s the 4th – I made my favorite fruit tart from The Frog Commissary Cookbook. A light crust, brushed with melted chocolate, filled with a sweetened cream cheese, and topped with fresh fruit. 

For the crust:

• 1 1/4 cups flour
• 1 stick of unsalted butter
• 1/4 teaspoon salt
• 1/2 cup granulated sugar

1. Pulse all ingredients in a Cuisinart until crumbs form.

2. Roll out dough to an 1/8″ thickness. Transfer dough to a 9 inch tart pan. Press dough evenly on the bottom and up the sides of the pan.

3. Prick crust with a fork. Bake at 350º for 25 to 30 minutes, until golden. Let cool.

For the chocolate:

• 3 ounces of chocolate chips
• 1/2 tablespoon shortening

1. Microwave the chocolate chips and the shortening in 30 second increments, mixing after each addition until chocolate is melted.

2. Brush a thin amount of chocolate on the bottom of tart shell – too thick and it will be impossible to cut. Refrigerate until the chocolate firms up.

For the cream cheese filling:

• 1 eight ounce bar of cream cheese
• 1/4 cup sugar
• 1/2 teaspoon vanilla extract

1. Combine all ingredients with a hand mixer or a food processor until well blended. Spread over tart shell.

Fruit topping:

• 2 cups strawberries, slices
• 1 pint blueberries

1. Arrange fruit on tart and enjoy!

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