On Wednesday, our friend Dan had what he calls a “zero” birthday – put any number in front of it, and you’re in a new decade. But it’s all good, Dan’s retired, traveling, and taking some damn fine photographs! I made this fruit tart to help ease him into his new decade – happy birthday Dan!
- 1 1/2 cups flour
- 2 tablespoons granulated sugar
- 6 tablespoons butter
- 2 tablespoons vegetable shortening
- 3 tablespoons ice cold water
- In the bowl of a food processor, combine the flour, sugar, butter, and shortening. Let machine run for several seconds until crumbly. Add the water and pulse until the dough forms a ball. Wrap the dough in plastic wrap and refrigerate for 1/2 hour.
- Preheat oven to 350º.
- Roll out dough on to a lightly floured surface, and ease dough into a 9″ tart pan. Prick the bottom crust with a fork. Line pan with foil, and fill with pie weights (I used dried kidney beans) and bake for 30 minutes. Remove foil and pie weights, and bake for another 10 to 15 minutes until golden. Let cool on a wire rack.
Cream cheese filling:
- 8 oz. cream cheese, softened
- 1/4 cup granulated sugar
- 1/2 teaspoon vanilla extract
- While you’re waiting for the pie shell to cool, make the filling. In a large bowl, combine the cream cheese, sugar, and vanilla with an electric mixer. Set aside.
- 1/2 cup semi sweet chocolate chips
- 1/2 tablespoon vegetable shortening
- In a small bowl, combine the chocolate chips and shortening.
- Microwave in 30 second increments, stirring after each until chocolate is melted.
- With a pastry brush, brush a thin coating of the melted chocolate on the bottom of the tart shell. Refrigerate to speed up the setting process.
- When the chocolate has set up in the tart shell, add the cream cheese filling.
- Cut up fruit – I used mango, strawberries, raspberries, and a few blueberries. Gently press fruit into filling. You could also use grapes, cherries, kiwi, and pineapple. Tart is best when it’s assembled close to serving time. Store leftovers in the fridge.