CHOCOLATE MOSAIC FRUIT TART

      Title: CHOCOLATE MOSAIC FRUIT TART
  Categories: Chocolate, Cakes
       Yield: 8 Servings
  
 MMMMM--------------------CHOCOLATE TART CRUST-------------------------
       4 oz Ghirardelli Semi-Sweet
            -Chocolate
     1/2 c  Powdered sugar
     1/2 c  Slivered almonds
     1/2 c  Unsifted flour
     1/2 c  Cold butter, cut up
     1/8 ts Salt
       1    Egg
       1 ts Vanilla
 
 MMMMM-------------------CHOCOLATE TART FILLING------------------------
     1/2 c  Butter, softened
     1/2 c  Powdered sugar
       1    Egg
       4 oz Ghirardelli Semi-Sweet
            -Chocolate
       3 tb Heavy whipping cream
       1 ts Vanilla or Grand Marnier
            Fresh fruit: strawberries,
            -kiwi, bananas,
            Green grapes, oranges, etc.
     1/4 c  Apricot jam
  
   Servings: 8
   
   DIRECTIONS: For crust: Place broken chocolate pieces, sugar and
   almonds into bowl of processor or blender. Process for about 20 to 25
   seconds until the mixture is like powder. On top of chocolate mixture
   in food processor, spread flour, butter and salt. Process 15 to 20
   pulses or until butter is in very fine pieces. (Or butter may be cut
   into flour by hand using a pastry cutter, then combined with
   chocolate.) Add egg and vanilla. Pulse about 15 times or stir lightly
   until mixture sticks together when pinched with fingers. On plastic
   wrap, knead a few times to bring dough together to form a ball;
   flatten to 8". It is easier to use your fingers to pat the dough into
   tart pan than to roll dough. Use a 10 1/2" flat tart pan with 1"
   fluted sides. Bake in center of oven at 350-F for 15 to 18 minutes or
   until baked shell springs back when touched. (Do not overbake.) Cool.
   Remove outside ring of pan. Crust may be prepared a day in advance,
   if desired. (MY NOTES: this crust seemed too wet before baking, but
   turned out fine after about 16 or 17 minutes baking time. It was like
   a brownie crust.)
   
   Chocolate tart filling: In small mixer bowl, beat butter with sugar
   and egg; beat until fluffy. Melt broken chocolate in double boiler,
   stirring constantly, or microwave on medium for 2 1/2 to 3 minutes.
   Add warm chocolate to creamed mixture and beat well. Mix in cream and
   vanilla, beating until thick and creamy. Spread filling over baked
   Chocolate Tart Crust. While filling is still soft, artistically
   arrange fruit on top. For fruit glaze, strain apricot jam. With
   pastry brush, use glaze to cover pieces of fruit and top edge of
   crust. Chill about 2 hours. Decorate with chocolate curls, if
   desired. Let stand 30 minutes at room temperature before serving.
   
   Source: Recipes from Ghirardelli Chocolate Company of San Francisco
   
   From: Sallie Austin
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