Chocolate Fruit Tart

This show-stopping Chocolate Fruit Tart is a masterpiece of flavors and textures, combining a buttery pastry crust, rich chocolate ganache, and a colorful medley of fresh fruits. Perfect for warm-weather gatherings, this sweet masterpiece is sure to impress your friends and family with its elegant presentation and irresistible taste.

Ready Time

2 hrs

Yields

8 servings

Ingredients

For the Crust:
1 1/2 sticks unsalted butter, chilled and cut into small pieces
1/2 cup confectioners’ sugar
2 1/4 cups all-purpose flour
1/4 teaspoon salt
For the Chocolate Ganache:
1 cup semisweet chocolate chips
1/2 cup heavy cream
2 tablespoons unsalted butter, at room temperature
For the Fresh Fruit:
2 cups mixed berries (strawberries, blueberries, raspberries)
1 cup sliced peaches
1 cup sliced kiwi
1 cup sliced pineapple

Instructions

Preheat your oven to 350°F (180°C). In a large mixing bowl, combine the confectioners’ sugar, flour, and salt.

Add the cold butter and use a pastry blender or your fingertips to work it into the dry ingredients until the mixture resembles coarse crumbs.

Press the mixture into the bottom and up the sides of a 9-inch tart pan with a removable bottom. Chill in the freezer for 15 minutes.

Bake the crust for 25-30 minutes, or until lightly golden.

Let it cool completely on a wire rack. Melt the chocolate chips in a double boiler or in a microwave-safe bowl in 30-second increments, stirring between each interval, until smooth.

Remove from heat and let cool slightly.

Stir in the heavy cream and butter until fully incorporated. Arrange the mixed berries, sliced peaches, kiwi, and pineapple on top of the cooled tart crust, leaving a 1-inch border around the edges.

Pour the cooled chocolate ganache over the fruit, spreading it evenly to cover the entire surface.

Chill the tart in the refrigerator for at least 30 minutes before serving. Slice into 8 equal pieces and serve!

Notes

Make sure to chill your butter for the crust, and don’t overwork the dough, you want it to stay flaky! If you don’t have a pastry blender, use your fingertips to work the butter into the dry ingredients. Don’t overbake the crust, 25-30 minutes is perfect, you want it lightly golden.

When melting the chocolate, be patient and stir between each 30-second interval, you don’t want burnt chocolate! Don’t overcrowd the tart with fruit, leave that 1-inch border around the edges, it makes for a prettier presentation.

Let the tart chill for at least 30 minutes, you want the chocolate to set and the flavors to meld together.