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Fruit And Nut Tart Recipe

Ingredients

  • Crust: shopping list
  • 11oz can of mixed nuts, salted or unsalted shopping list
  • 1 small package of pistachios (The ones you get for 99¢ by the checkout counter) shopping list
  • About a fistful and a half of shelled sunflower seeds. Don't ask me how much that is in ounces. Eyeball it! Life is fun that way. shopping list
  • 1 medium egg shopping list
  • If you want, you can put some salt or splenda in there but I left it out. shopping list
  • Use about a stick or 1/4 Lb of non-hydrogenated margarine. I like using Smart Balance, but any butter or margarine will do the trick. shopping list
  • _______ shopping list
  • Chocolate Drizzle: shopping list
  • 4 Tbspns Heavy Cream shopping list
  • 1 Bar of bittersweet chocolate. Don't try to use hershey's syrup as a shortcut, trust me on this. shopping list
  • _______ shopping list
  • Pie: shopping list
  • Fruit. Lots of it. Try for different colors, textures and varieties. If you use apples, be sure to put either a little vanilla or lemon juice on the flesh to keep it from turning brown. If you use raspberries, they will dominate the pie and turn the whole freakin' thing red. I learned this the hard way. This isn't all bad, but it defeats the purpose of assorting the colors. shopping list
  • My suggestion to you is mix in some dried fruit as well, like craisins. I can't even be sure as to the amount, again just eyeball it. Eat whatever fruit you have leftover. It's good for you. shopping list

How to make it

  • Pie Crust:
  • Preheat oven to 350F.
  • Grind or chop nuts and seeds, either by hand or a food processor. You want them big enough to show texture but not ground into silt. Use your judgment.
  • Add salt or splenda if you want, then the butter. Mix well.
  • Add a lightly beaten egg to the mix; you may not need all of it.
  • Press the mixture into a pie dish, making sure you get all around the sides and up to the top. Cover the entire thing. Try not to make the crust too thick. It's okay if you have leftovers, that means more for next time! [=D
  • Bake at 350F for approximately 20-25 minutes or until the crust has browned. Take it out and let it cool.
  • _______
  • Chocolate Drizzle:
  • Yeah, you can cut this step out, but the pie suffers for it.
  • Heat 2 Tbspns of the heavy cream in a small saucepot until it sizzles, do not let it boil.
  • Once hot, break up half the chocolate and slowly melt it into the sizzling cream, stirring constantly. You need to use it right away so do this step after the pie crust has cooled.
  • Drizzle the melted chocolate onto the inside of the pie crust in your own wacky, unique patterns. It doesn't matter what it looks like, the fruit will go on top- just make sure it covers the entire thing.
  • Let it cool until solid, about 10-15 minutes.
  • _______
  • Fruit Filling:
  • Take all your assorted, chopped up fruit filling, mix it well and just pile it in there without mercy. Take the other 2 Tbspns of heavy cream and the last half of the chocolate bar, melt it as before and drizzle it over the top. For an added presentation bonus, lay some assorted fruit on top along with a few mint leaves. It's completely up to you.
  • Have fun and enjoy!
I used raspberries, pears, apples, blueberries, bananas, strawberries, kiwis, and a fistful of dried cranberries.   Close
I also squeezed some fresh lemon onto it for the apples and pears. I prefer using fresh lemon because processed lemon juice is more acidic than naturally sweet.   Close

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The Cook

chefmal O'Fallon, MO

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