The Ultimate Fresh Fruit Tart

Steps

• 1

  Heat oven to 450°F. Press pie crust into 10-inch tart pan; prick bottom and side with fork. Bake 10 minutes; turn oven down to 350°F. Bake about 10 minutes or until golden brown.
• 2

  Melt chocolate and 4 tablespoons of the whipping cream over low heat. Stir until smooth; spread into baked pie shell, coating bottom of crust. Refrigerate.
• 3

  In heavy 2-quart saucepan, cook butter, sugar and cornstarch over medium-high heat, stirring constantly, until thick and mixture boils; boil 1 minute.
• 4

  Beat egg yolks in small bowl; stir small amount of sugar mixture into egg yolks. Slowly add egg mixture to remaining sugar mixture in saucepan, stirring rapidly to avoid lumps. Cook 1 minute over low heat. Remove from heat; add vanilla.
• 5

  Cover and refrigerate 3 hours. Whip 1 cup whipping cream until stiff peaks form. Fold cold egg mixture into whipped cream with whisk. Fill pie shell with mixture. Top tart with fruit.
• 6

  Microwave apricot jam and water in small microwavable bowl uncovered on High 1 minute. Glaze fruit with jam mixture using pastry brush. Refrigerate 1 1/2 hours and serve.