Bittersweet Chocolate Tart with Kiwifruit

Heat oven to 450°F. Make pie crust as directed on box for One-Crust Baked Shell using 10-inch tart pan with removable bottom or 9-inch glass pie plate. Bake 9 to 11 minutes or until lightly browned. Cool. Reduce oven temperature to 325°F.

In medium saucepan, melt chocolate and butter over low heat, stirring until smooth. Set aside to cool slightly.

In medium bowl, beat all remaining filling ingredients. Gradually add egg mixture to chocolate mixture, stirring until well combined. Pour into partially baked shell.

Bake 15 to 20 minutes or until set. Cool completely, about 45 minutes. Garnish each serving with kiwifruit and whipped cream. Store in refrigerator.

Sophisticated, elegant and so easy to make. Bittersweet chocolate is no longer a specialty gourmet ingredient; it's made by national chocolate manufacturers and available in most large grocery stores. In addition to the kiwifruit and whipped cream garnish, a single fresh raspberry on each serving would look smashing!

High Altitude (3500-6500 ft)

High Altitude Directions Nutritional Information Nutrition Information: 1 Serving (1 Serving)

Calories 270 (Calories from Fat 190),