Mom’s Berry Tart

I’m a chocolate girl.  Many of you already know this about me.  If it’s dessert, it should be chocolate.  Except this time of year.  The berries are getting good now and I am loving them!

My mom is not a chocolate girl.  Obviously my chocolate gene came from the other side.  So, for Mother’s Day, I ditched the brownies and cake, and made my mom a berry tart.  I knew exactly what I wanted.  Didn’t want it too sweet, or too goopy.  I wanted the fruit to be the star. And I know kiwis aren’t berries, but they go well with berries, and they look so pretty! This recipe is simple, bringing out the sweetness of the berries, without a lot of added sugar.  Make sure you get nice ripe berries.  I got lucky at my fruit stand, they had fresh sun-ripened strawberries that tasted like they’d been dipped in sugar, perfect kiwis, and some of the biggest, juiciest blueberries I’ve ever seen!

And just for good measure, there is a little chocolate.  It is dessert after all.

Mom’s Berry Tart

Mom’s Berry Tart

1 pie crust
4-5 oz. bittersweet chocolate (I used Ghirardelli)
1 tbsp. butter
2 tbsp. heavy cream
1 package cream cheese
2 tbsp. sugar
1/2 tsp. vanilla extract
1/2 tsp. almond extract
1 cup strawberries, sliced
1 cup Blueberries
2 kiwis, sliced

Blueberry Glaze (optional)

2 tbsp. blueberry jelly (or you could use a different fruit flavor)
1 tbsp. sugar
1/4 cup water
1 tsp. cornstarch

Spread pie crust out on a round tart pan or pizza pan, gently stretch to fit if necessary.  Stab with a fork all over and bake at 400˚ for 8-9 minutes.  Let cool.  In a small glass bowl, break up chocolate.  Add butter and cream.  Microwave for 1 minute.  Stir until smooth.  Pour over pie crust and spread to cover.  Refrigerate for about 30 minutes to cool and harden.  In a bowl, combine cream cheese, 2 tbsp. sugar, vanilla and almond extract.  Beat with a mixer or whisk until smooth and creamy.  Spread over chocolate layer in pie crust.  Arrange sliced fruit and berries in a pretty pattern on top.

You can stop here if you’d like.  If you want to take it a step further, make a quick berry glaze by combining blueberry jelly, sugar, water and cornstarch in a small saucepan over medium heat.  Whisk well to make sure you don’t have cornstarch lumps.  Stir constantly while you bring the mixture to a boil.  Cook and stir for a minute or two after boiling until thickened and bubbly.  Pour over fruit tart.  Chill.  Cut into wedges and serve.

Mom’s Berry Tart with Blueberry Glaze

 

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