The Upside Down… Chocolate Fruit Tart
Now that Stranger Things has come and gone… here’s my take on the Upside Down. I always love a decadent chocolate dessert paired with fresh fruit and this recipe does just that. Beautiful layers of fresh berries, mangoes and kiwi are sandwiched between a chocolate crust and filling. I love serving this illusion dessert to guests where a simple chocolate tart reveals a gorgeous array of fresh fruit within. Here’s hoping this tart will carry us to Stranger Things Season 4.
UPSIDE DOWN CHOCOLATE FRUIT TART
CRUST
2 cups chocolate graham crackers, finely ground
8 tablespoons unsalted butter, melted
1/4 cup sugar
FILLING
1 cup canned full-fat coconut milk
12 oz. bittersweet chocolate, finely chopped
1 pint blueberries
1/2 cup of raspberries and blackberries
2 large mangoes and 6 kiwis, peeled and thinly sliced
Equipment
9-inch round springform pan
STEPS
Preheat oven to 350°F with rack in the middle.
Lightly grease a 9-inch springform pan with non-stick baking spray or butter.
Stir together the crust ingredients and press evenly on bottom and about 1 inch up the side of springform pan.
Bake until firm (about 10-12 minutes) and set aside on rack until cool to touch (about 15-20 minutes)
Once the crust is cooled, lay fruit in concentric circles with the height of the fruit staying within the walls of the crust.
Place finely chopped chocolate in a large bowl. In a small saucepan, bring coconut milk to a boil and pour hot coconut milk over chocolate. Let stand for 1 minute and then stir until smooth.
Pour the filling over the fruit so that the layer of chocolate completely covers the fruit and smooth to level.
Place tart in the refrigerator to set and cool, at least 1-2 hours. When ready to serve, let the tart sit at room temperature for about 20-30 minutes to allow for ease of slicing.
