INGREDIENTS

INSTRUCTIONS

Servings: 8  DIRECTIONS: For crust: Place broken chocolate pieces,
sugar and  almonds into bowl of processor or blender. Process for about
20 to 25  seconds until the mixture is like powder. On top of chocolate
mixture  in food processor, spread flour, butter and salt. Process 15
to 20  pulses or until butter is in very fine pieces. (Or butter may be
cut  into flour by hand using a pastry cutter, then combined with
chocolate.) Add egg and vanilla. Pulse about 15 times or stir lightly
until mixture sticks together when pinched with fingers. On plastic
wrap, knead a few times to bring dough together to form a ball;
flatten to 8". It is easier to use your fingers to pat the dough into
tart pan than to roll dough. Use a 10 1/2" flat tart pan with 1"
fluted sides. Bake in center of oven at 350-F for 15 to 18 minutes or
until baked shell springs back when touched. (Do not overbake.) Cool.
Remove outside ring of pan. Crust may be prepared a day in advance,  if
desired. (MY NOTES: this crust seemed too wet before baking, but
turned out fine after about 16 or 17 minutes baking time. It was like
a brownie crust.)  Chocolate tart filling: In small mixer bowl, beat
butter with sugar  and egg; beat until fluffy. Melt broken chocolate in
double boiler,  stirring constantly, or microwave on medium for 2 1/2
to 3 minutes.  Add warm chocolate to creamed mixture and beat well. Mix
in cream and  vanilla, beating until thick and creamy. Spread filling
over baked  Chocolate Tart Crust. While filling is still soft,
artistically  arrange fruit on top. For fruit glaze, strain apricot
jam. With  pastry brush, use glaze to cover pieces of fruit and top
edge of  crust. Chill about 2 hours. Decorate with chocolate curls, if
desired. Let stand 30 minutes at room temperature before serving.
Source: Recipes from Ghirardelli Chocolate Company of San Francisco
From: Sallie Austin  From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
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Calories: 477
Calories From Fat: 236
Total Fat: 27.9g
Cholesterol: 84.7mg
Sodium: 65.6mg
Potassium: 103.6mg
Carbohydrates: 57.5g
Fiber: 2.9g
Sugar: 29.9g
Protein: 5.7g