Rainbow Fruit Tart

* Note: See the “Sweet Dough For Pies And Tarts” recipe which is included
in this collection.

For the tart crust, preheat the oven to 350 degrees and set a rack in the
middle level. Butter the tart pan. On a floured surface, roll the dough and
line a 9-inch tart pan with it. Pierce the dough all over with the tines of
a fork and line it with a piece of parchment or waxed paper. Fill with dry
beans. Bake the tart shell about 20 to 30 minutes, until it is dry and a
deep golden color. Cool the tart shell on a rack. For the chocolate
filling, bring the cream to a boil in a medium saucepan over low heat.
Remove from heat and add chocolate all at once. Shake pan so that all the
chocolate is submerged and let stand 3 minutes to melt chocolate. Add
liqueur and whisk smooth. Pour the filling into a mixing bowl and
refrigerate it until thickened, but not hardened, about 20 minutes,
stirring occasionally while it is chilling. Whisk the filling slightly to
make it smooth enough to spread. (If it has hardened, stand the bowl in a
large bowl filled with an inch of hot water and whisk smooth.) Spread the
filling evenly in the cooled tart shell. Arrange the fruit in concentric
rows on the chocolate filling, pressing them in slightly. To unmold the
tart, stand the tart pan on a large can or canister and allow pan side to
fall away. Slide tart from pan bottom to a large, flat-bottomed platter.
Immediately before serving, edge the tart with the almonds or pistachios
and dust with the confectioners’ sugar. This recipe yields 8 servings.