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SUMMER RAINBOW TART




Source of Recipe


The Gutsy Gourmet


List of Ingredients




INGREDIENTS:
One batch sweet pastry dough for a 9-inch crust (see sweet pastry dough in this section)
WHITE CHOCOLATE FILLING:
2/3 cup heavy cream
10 ounces white chocolate
1 tablespoon Kirsch or white rum

ASSEMBLY:
1 pint strawberries, stemed and cut in half lengthwise
2 kiwis, peeled and sliced in rounds
1/2 pint fresh blueberries
1/2 pint fresh raspberries
Toasted sliced almonds or chopped pistachios
Confectioners' sugar



Recipe



PREPARATION:
�For the tart crust, preheat the oven to 350 degrees and set a rack in the middle level. Butter the tart pan.

�On a floured surface, roll the dough and line a 9-inch tart pan with it. Pierce the dough all over with the tines of a fork and line it with a piece of parchment or waxed paper. Fill with pastry weights or dry beans.

�Bake the tart shell about 20 to 30 minutes, until it is dry and a deep golden color. Cool the tart shell on a rack.

�For the chocolate filling, bring the cream to a boil in a medium saucepan over low heat. Remove from heat and add chocolate all at once. Shake pan so that all the chocolate is submerged and let stand 3 minutes to melt chocolate. Add liqueur and whisk smooth. Pour the filling into a mixing bowl and refrigerate it until thickened, but not hardened, about 20 minutes, stirring occasionally while it is chilling.

�Whisk the filling slightly to make it smooth enough to spread. (If it has gotten too stiff, stand the bowl in a large bowl filled with an inch of hot water and whisk smooth.) Spread the filling evenly in the cooled tart shell.

�Arrange the fruit in concentric rows on the chocolate filling, pressing them in slightly. Depending on which fruits you use, make sure you get a rainbow effect with the colors. Cover the filling completely with the fruit, being careful not to leave too many spaces. To unmold the tart, stand the tart pan on a large can or canister and allow pan side to fall away. Slide tart from pan bottom to a large, flat-bottomed platter.

�Immediately before serving, edge the tart with the almonds or pistachios and dust with the confectioners' sugar.

SERVES 8