Paradise Tart

Ingredients:

Tart Shell

1 1/4 cup + 1 Tbsp. flour
2 Tbsp. sugar
1/2 cup cold unsalted butter, cut into small pieces
3 to 4 Tbsp. chilled water
1/4 Tbsp. vanilla
 

Filling

1/2 cup sour cream
1 1/2 Tbsp. confectioners’ sugar
1/4 tsp. vanilla
Any combination of these fresh fruits: strawberries, kiwi, and mango
2 Tbsp. raspberry jelly
Chocolate syrup
 

Directions:

Tart Shell: Mix flour and sugar in small bowl. Cut in butter with pastry blender until looks like coarse crumbs. Gradually stir in vanilla and enough cold water until evenly distributed and mixture comes together. Form pastry into a flattened ball and press evenly over bottom and sides of 9” or 10” tart pan with removable bottom, extending pastry 1/2” above sides. Prick all over with fork. Chill 1 hour. Bake in preheated 375 degree oven, on lowest rack for 25 to 30 minutes. Cool in pan.
 

Remove rim of tart pan and place on serving plate. Mix sour cream, confectioners' sugar and vanilla in small bowl, until blended. Spread over bottom of tart shell. Clean, peel and slice fruit and place over sour cream mixture, overlapping slices. Melt jelly and brush over fruit. Refrigerate 30 minutes to set glaze.

Decorate plate with chocolate drops and raspberry jelly swirls.

Web July 2007