Chocolate Cheesecake Tart

Crust:

Preheat oven to 350ºF.

Combine flour, sugar, cocoa powder, coffee and butter in a food processor andprocess unto dough forms a large ball (or mix dough using your usual pie crustmethod). Press dough to about 1/8-inch thickness on the bottom and up the sidesof a 9-inch fluted tart, quiche or pie pan with sides 3/4 to 1-inch high.

Bakethe crust for 10 minutes. Remove from oven and set aside.

Reduce oven temperature to 325ºF.

Filling:

In a food processor or mixer, mix the filling ingredientsuntil smooth. Spoon the filling into the baked crust and bake for 30 minutes,remove from the oven and allow to cool at least 15 minutes before adding thefruit topping.

Topping: Arrange the fruit decoratively over the cooled filling.

Glaze: In a small saucepan, heat the Frutta Dolce over very low heatuntil hot, about 3 minutes. Stir continuously, as it burns easily. When FruttaDolce is hot, press it through a strainer into a small bowl.

Discard the chunksof apricot or save for another use. Keep remaining syrupy part warm, carefullyreheating if necessary. Brush or spoon over the fruit, coating well. Allow tosit for at least 15 minutes before serving.