Raspberry Curd and Chocolate Ganache Cocoa Tart with Fruit Mosaic

Press into a ball and then roll between 2 sheets of parchment paper. Transfer to an 8-inch tart pan and using a fork, dock the pastry to prevent bubbles from building in the crust. Refrigerate for 30 minutes (you can wrap and freeze the lined tart for up to 2 months – when baking, don’t thaw the pastry, just add a couple more minutes to the baking time).

Preheat the oven to 350ºF. Line the tart with well greased foil (buttered-side down). Fill with pie weights (rice works well) and bake at 350ºF for 8-12 minutes. Remove foil and bake another 2-4 minutes, until firm. Remove from oven and cool completely and set aside (these can be made up to a 2 days ahead of time and stored at room temperature.

While the tart crust is cooking, prepare the fillings.

Heat the cream in a medium bowl until simmering (I like to use the microwave but you can also do this in a pot on the stove). Add the chocolate and let stand for 5 minutes to melt. Then stir well to incorporate. Add the butter and stir until the ganache is completely smooth. Pour into crust and refrigerate until set, about 1 hour.

In small bowl, sprinkle gelatin over 2 tablespoons water to soften. Set aside.

Add the raspberries, sweetener, glucomann, salt, and water to a medium pot and heat over medium-high heat, until the mixture simmers, stirring occasionally. Cover and cook for about 5 minutes, or until the berries break down.

Peel and slice the fruit to 1/4-inch thin slices. Cut a triangle out of a mango slice and then place it near the edge of the tart. Continue slicing straight edge shapes (stick with shapes of 3 or 4 sides) from the kiwi and then dragon fruit. Place each shape next to the mango, leaving a gap between each to show through (see photo). Cut alternating fruit types and shapes until the whole top is covered, working your way from one edge to the other. Refrigerate until serving. Will keep refrigerated for up to 2 days.