Spiral Chocolate Jam Tart

By HeatherS

Ingredients

• CRUST
• 15-oz. pkg. Pillsbury All Ready Pie Crusts
• 1 teaspoon flour
• FILLING
• 1/4 cup sugar
• 3/4 cup whipping cream 4 egg yolks
• 6 oz. (6 squares) semi-sweet chocolate, chopped
• 2 tablespoons butter or margarine, softened
• 1 tablespoon vanilla
• 1/2 cup apricot, strawberry or raspberry jam
• 2 oz. white chocolate or vanilla-flavored candy coating

Details

Servings 10

Preparation

Step 1

Heat oven to 450°F. Prepare pie crust according to package directions for unfilled one-crust pie using 10-inch tart pan with removable bottom. (Refrigerate remaining crust for later use.) Place prepared crust in pan; press in bottom and up sides of pan. Trim edges if necessary. Generously prick crust with fork. Bake at 450°F. for 9 to 11 minutes or until lightly browned. Cool.

In small saucepan over low heat, combine sugar, whipping cream and egg yolks, stirring constantly until mixture begins to thicken, about 5 to
10 minutes. Remove from heat; stir in chocolate, butter and vanilla until mixture is smooth. Cool slightly.

In small saucepan over low heat, melt white chocolate, stirring constantly until smooth. Cool slightly. Spoon white chocolate into pastry bag with writing tip. Starting from the center of tart working outward, pipe a spiral circle of white chocolate on top of tart. Working from the center of the spiral to the outer edges, draw the blade of a small knife lightly through the chocolate spiral to create a feathering effect. Wipe knife clean after each line to ensure a clean design.

Garnish as desired. Store in refrigerator.

16 servings.