Ghirardelli Chocolate Mosaic Fruit Tart

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“This is a recipe from the San Francisco-based chocolate company that I retrieved while on vacation there. It's rather decadent and sweet, but looks very pretty on table for company.”

Ingredients Nutrition


  1. For crust:
  2. Place broken chocolate pieces, sugar and almonds into bowl of processor or blender.
  3. Process for about 20 to 25 seconds until the mixture is like powder.
  4. On top of chocolate mixture in food processor, spread flour, butter and salt.
  5. Process 15 to 20 pulses or until butter is in very fine pieces.
  6. Add egg and vanilla.
  7. Pulse about 15 times or stir lightly until mixture sticks together when pinched with fingers.
  8. On plastic wrap, knead a few times to bring dough together to.
  9. form a ball; flatten to 8".
  10. Use a 10 1/2" flat tart pan with 1" fluted sides.
  11. Bake in center of oven at 350-F for 15 to 18 minutes or until.
  12. baked shell springs back when touched.
  13. (Do not overbake.).
  14. Cool.
  15. Remove outside ring of pan.
  16. Crust may be prepared a day in advance, if desired.
  17. Chocolate tart filling:
  18. in small mixer bowl, beat butter with sugar and egg; beat until fluffy.
  19. Melt broken chocolate in double boiler, stirring.
  20. constantly, or microwave on medium for 2 1/2 to 3 minutes.
  21. Add warm chocolate to creamed mixture and beat well.
  22. Mix in cream and vanilla, beating until thick and creamy.
  23. Spread filling over baked Chocolate Tart Crust.
  24. While filling is still soft, artistically arrange fruit on top.
  25. (I do it in a spiral pattern of thinly sliced berries.).
  26. Fruit glaze:
  27. strain jam.
  28. use pastry brush to spread over fruit.
  29. It looks nice and glossy!
  30. chill 2 hours.
  31. garnish with chocolate curls if you're feeling extra decadent.

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