Carmen Miranda Fresh Fruit Tart |
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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 6 |
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This is a favorite summer recipe of ours originally from an issue of Victoria magazine years ago. The combination of chocolate and fruit is wonderful! Sometimes for a time saver, we purchase an already made shortbread crust. Ingredients:
2 cups flour |
1 cup powdered sugar |
1/4 teaspoon salt |
1 cup butter, cut up and softened |
3 ounces semi-sweet chocolate chips, melted |
1 (8 ounce) package cream cheese, softened |
6 tablespoons powdered sugar |
2 tablespoons grand marnier (optional if children will be sharing) |
1 cup whipped cream (already whipped) |
any sliced fruit (we like mandarine oranges, kiwi, strawberries, blueberries) |
1/2 cup apricot preserves |
2 teaspoons grand marnier (juice if kids will be sharing) |
Directions:
1. Preheat oven to 350.
2. Combine flour, 1 cup powdered sugar and salt. Add butter and mix until crumbly. Refrigerate one hour. Press into a 9 inch tart pan (bottomless). Bake at 350 degrees for about 20 minutes. (Prick crust during baking) Once removed from oven, brush melted chocolate on bottom of crust.
3. Beat cream cheese and 6 tablespoons powdered sugar until smooth. Add 2 tablespoons Grand Marnier and whipped cream. Spread into tart shell.
4. Arrange fruit on top, layering as you go. Combine apricot preserves and 2 tablespoons Grand Marnier/Juice. Brush over fruit and refrigerate 30 minutes before serving.
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