Yesterday was our friend Anthony’s birthday. He suggested a fruit tart in lieu of a cake – I was on it! I found gorgeous, green figs in the market, a mango that was perfectly ripe, and strawberries and blueberries – the last vestiges of summer. The combo of fruit, the sweetened cream cheese, and the melted chocolate brushed on the tart shell, made for a tasty tart. Happy birthday, Tony!
The crust:
- 1 1/3 cups flour
- 1 teaspoon salt
- 8 tablespoons butter
- 1/4 cup ice water
The filling:
- 1/2 cup chocolate chips
- 1 teaspoon vegetable shortening
- 8 oz. cream cheese, softened
- 4 tablespoons granulated sugar
- 1 teaspoon vanilla extract
The fruit
- 1 pint of fresh figs, halved
- 1 ripe mango, peeled and sliced
- sliced strawberries
- handful of blueberries
- In the bowl of a food processor, combine the flour, salt, and butter. Pulse until crumbly, then add the ice water. Flatten dough into a disc, wrap in plastic wrap, and refrigerate for 30 minutes.
- Preheat oven to 350º, on a floured surface, roll out dough, and ease into a 9″ tart pan. Prick the bottom with a fork and bake for 20 to 25 minutes, until pale gold. Let cool.
- Melt the chocolate chips and shortening in the microwave in 30 second increments, stirring after each addition, until smooth. With a pastry brush, brush a thin layer of chocolate on the bottom of the crust. This helps to keep the crust from getting soggy. Refrigerate for 15 minutes until chocolate hardens.
- Place cream cheese, sugar, and vanilla in the food processor, mix until smooth. Spread filling into tart shell, top with fruit. Keep refrigerated until ready to serve.
Purty! And edible!!!