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  • Chocolate And Berry Tart

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    Chocolate And Berry Tart
    Servings: 1
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 1 x Frzn puff pastry sheet, thawed (half of 17 1/4-oz package)
    • 1 x Egg beaten with 1 Tbsp. water, (glaze) Sugar
    • 3 ounce Bittersweet, (not unsweetened) or possibly semisweet chocolate, minced
    • 1 Tbsp. Plus 1/4 c. currant jelly
    • 2 Tbsp. Plus 1/4 c. lowfat sour cream
    • 3/4 c. Raspberries
    • 3/4 c. Blueberries
    • 2 tsp Creme de cassis liqueur, (optional)

    Directions

    1. Preheat oven to 350F. Roll out pastry on floured surface to 14x11-inch rectangle. Trim two 1-inch-wide strips off each edge (for a total of 8 strips) and reserve. Transfer pastry rectangle to ungreased baking sheet. Pierce rectangle all over with fork. Brush with glaze. Arrange 1 pastry strip atop each edge of rectangle, trimming to join strips at corners. Brush with glaze. Top each edge with remaining pastry strips, covering corner seams and trimming to square off. Brush with glaze. Sprinkle with sugar. Bake 5 min. Pierce pastry rectangle
    2. (not sides) all over with fork. Continue baking till golden brown, about 20 min longer. Cold on rack.
    3. Heat chocolate in top of double broiler over simmering water, stirring till smooth. Add in 1 Tbsp. jelly; stir till melted. Add in 2 Tbsp. lowfat sour cream; mix till smooth. Spread in crust.
    4. Heat remaining 1/4 c. jelly in small saucepan over low heat, stirring often. Combine berries in bowl. Add in melted jelly; stir to coat.
    5. Immediately spoon berries atop soft chocolate in crust, covering chocolate completely. Refrigeratejust till set, about 1 hour. Let stand at room temperature. (Can be made 6 hrs ahead.)
    6. Combine 1/4 c. lowfat sour cream and creme de cassis. Serve with tart.
    7. Serves 4.

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