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Cherry Chocolate Fruit Tart Recipe

My husband and I are cherry growers so I love to find a recipe which features my favorite fruit.—Cherry Wiest, Yakima, Washington

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Cherry Chocolate Fruit Tart Recipe

Prep: 40 min. + chilling Bake: 25 min. + chilling

Yield: 8 Servings

40 25 65

Ingredients

3/4 cup butter, softened
1/2 cup confectioners' sugar
1-1/2 cups all-purpose flour
1-1/2 cups vanilla or white chips
1 package (8 ounces) cream cheese, softened
1/4 cup heavy whipping cream
1 can (20 ounces) unsweetened pineapple chunks
3 tablespoons sugar
2 teaspoons cornstarch
1/2 teaspoon lemon juice
1 pint fresh Rainier cherries, pitted and halved
1 pint fresh dark sweet cherries, pitted and halved
1 to 2 medium kiwifruit, peeled and sliced
1/3 cup fresh blueberries

Directions

In a small bowl, cream butter and confectioners' sugar. Gradually add flour until mixture forms a ball. Press into an ungreased 9-in. fluted tart pan with a removable bottom. Bake at 350° for 25-30 minutes or until golden brown. Cool on a wire rack.
In a small microwave-safe bowl, melt vanilla chips at 70% power. In a small bowl, beat cream cheese until smooth; beat in melted chips and cream. Spread over crust. Cover and refrigerate for 30 minutes or until set.
Drain pineapple, reserving 1/2 cup juice; set pineapple aside. In a small saucepan, combine the sugar, cornstarch, lemon juice and reserved pineapple juice until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Cool slightly.
Arrange the cherries, kiwi, blueberries and pineapple over filling. Brush with pineapple juice mixture. Cover and refrigerate for at least 1 hour before serving. Yield: 8 servings.

Nutritional Facts 1 slice equals 673 calories, 41 g fat (25 g saturated fat), 91 mg cholesterol, 238 mg sodium, 73 g carbohydrate, 3 g fiber, 8 g protein.

Originally published as Cherry Chocolate Fruit Tart in Taste of Home's Holiday & Celebrations Cookbook Annual 2008, p214