Chocolate Fruit and Nut Tart

By The Canadian Living Test Kitchen

16 people added this to their Recipe Box

This recipe makes 12 servings

Nutritional Info
Per serving: about	-
cal	345345 cal
pro	5 g5g pro
total fat	21 g21g total fat
sat. fat	10 g10g sat. fat
carb	36 g36g carb
fibre	3 g3g fibre
chol	89 mg89mg chol
sodium	15 mg15mg sodium
potassium	140 mg140mg potassium
% RDI:	-
calcium	33 calcium
iron	1111 iron
vit A	1313 vit A
folate	1717 folate

This dessert combines rich chocolate flavour with dried fruit to create a tart that is special enough for any gathering.

Ingredients

1/3 cup dried currants 1/3 1/3cup cupdried currants
1/3 cup chopped pitted prunes 1/3 1/3cup cupchopped pitted prunes
1/4 cup brandy 1/4 1/4cup cupbrandy
1/3 cup walnut halves 1/3 1/3cup cupwalnut halfwalnut halves
1/3 cup whole almonds 1/3 1/3cup cupwhole almondwhole almonds
1/3 cup unsalted butter , softened1/3 1/3cup cupunsalted butter, softened
1/2 cup granulated sugar 1/2 1/2cup cupgranulated sugar
2 eggs 2 2eggeggs
3 tbsp all-purpose flour 3 3tbsp tbspall-purpose flour
4 4oz ozgood-quality bittersweet chocolate, (such as Lindt), finely chopped
Sweet Pastry:
1-1/4 cups all-purpose flour 1-1/4 1-1/4cups cupsall-purpose flour
3/4 cup icing sugar 3/4 3/4cup cupicing sugar
1 tsp finely grated orange rind 1 1tsp tspfinely grated orange rind
1 pinch salt 1 1pinch pinchsalt
1/2 cup unsalted butter , softened1/2 1/2cup cupunsalted butter, softened
2 egg yolks 2 2egg yolkegg yolks

Preparation

In small bowl, combine currants, prunes and brandy; cover and let stand for 1 hour.

On baking sheet, toast walnuts and almonds in 350°F (180°C) oven until fragrant, 8 to 10 minutes. Let cool; coarsely chop.

Sweet Pastry: Meanwhile, in food processor, pulse together flour, sugar, orange rind and salt. Pulse in butter until mixture resembles coarse meal. Pulse in egg yolks until pastry comes together. Shape into ball; flatten into disc. Wrap in plastic wrap; refrigerate until firm, about 1 hour. (Make-ahead: Refrigerate for up to 24 hours.)

On lightly floured surface, roll out pastry into 12-inch (30 cm) circle; place in 9-inch (23 cm) round tart pan with removable bottom, pressing to inside edge and leaving overhang. Using rolling pin, roll across rim to trim off overhang.

With fork, prick bottom all over; refrigerate for 20 minutes. Line with foil; fill with pie weights or dried beans. Bake in bottom third of 400°F (200°C) oven for 20 minutes. Remove weights and foil; bake until centre is golden, 3 to 7 minutes.

In bowl, beat butter until fluffy; gradually beat in sugar. Beat in eggs, 1 at a time. Stir in flour, chocolate, brandy-soaked fruit and nuts; pour into baked crust. Bake in 350°F (180°C) oven until centre jiggles slightly and edge is browned, 20 to 25 minutes. Let cool in pan on rack. (Make-ahead: Let stand at room temperature for up to 8 hours.)

Source : Canadian Living Magazine: January 2010