I love this rectangle version of a tart, but don't fret if you don't have the 13-inch long pan. The recipe calls for 1 sheet of frozen puff pastry dough, which can basically be maneuvered to fit any pan; but I recommend a 9-inch removable-bottom tart pan because they make life a breeze. I've given instructions for both below.
Easy Fresh Fruit Tart
You can also add or substitute sliced fresh strawberries.
1 sheet frozen puff pastry, thawed according to package directions
1 cup semi sweet chocolate morsels
8-10 ounces Greek vanilla yogurt
1/2 teaspoon vanilla extract
1/2 cup fresh blueberries
1/2 cup fresh blackberries
1/2 cup fresh raspberries
Preheat the oven to 375 degrees.
Unfold the thawed puff pastry onto a flat surface. Roll into a rectangle, about 15 inches long.
Press the pasty into the bottom and up the sides of a 13 7/9-inch tart pan. Trim away the excess if necessary. Or, press the pastry into the bottom and up the sides of a 9-inch removable-bottom tart pan and trim away the excess. Prick the bottom of the pastry all over with a fork.
Bake for 15 minutes, until the crust is golden brown. Remove the tart from oven and immediately sprinkle the chocolate chips all over the bottom. Let stand 1 minute, to allow the chocolate to soften. Use an offset spatula or the back of a spoon to spread the chocolate all over the bottom of the tart. Let cool until the chocolate is set (this doesn't take long).
Combine the yogurt and vanilla extract. Spoon the yogurt over the chocolate and then top with the fruit. Serve or refrigerate until ready to serve.
Serves 4-6
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