Chocolate Strawberry Fruit Tart

Ingredients

• For crust: 1 1/3 cups all-purpose flour
• 1/2 cup powdered sugar
• 1/4 cup HERSHEY’S Cocoa or HERSHEY’S Dutch-Processed Cocoa
• 3/4 cup (1 1/2 sticks) butter or margarine, softened
• For strawberry vanilla filling: 1 1/2 cups (10-ounce package) HERSHEY’S Premier White Chips
• 1/4 cup evaporated milk
• 1 package (8 ounces) cream cheese, softened
• 1 teaspoon strawberry extract
• 2 drops red food color
• For chocolate drizzle: 1/2 cup HERSHEY’S Semi-Sweet Chocolate Chips
• 1 tablespoon shortening (do not use butter, margarine, spread, or oil)
• For fruit glaze: 1/4 teaspoon unflavored gelatin
• 1 teaspoon cold water
• 1 1/2 teaspoons cornstarch or arrowroot
• 1/4 cup apricot nectar or orange juice
• 2 tablespoons sugar
• 1/2 teaspoon lemon juice
• Fresh fruit, sliced

Instructions

1. Heat oven to 325°F (165°C). Grease and flour a 12-inch pizza pan. Stir together flour, powdered sugar, and cocoa in a medium bowl. Using a pastry blender or two knives, cut in butter until mixture holds together; press into prepared pan.
2. Bake 10 to 15 minutes or until crust is set. Cool completely. To make the filling, microwave white chips and evaporated milk in a medium microwave-safe bowl at HIGH (100%) for 1 minute; stir. If needed, microwave in additional 15-second intervals, stirring after each, until chips are melted. Beat in cream cheese, strawberry extract, and red food color.
3. Spread filling over crust to within 1 inch of the edge. Refrigerate until filling is firm. Melt chocolate chips and shortening in a small microwave-safe bowl at HIGH for 30 seconds; stir. If needed, microwave in additional 15-second intervals until melted. Spoon into a small piping bag or plastic bag with a corner snipped; pipe a decorative design along the outer edge of the filling. Refrigerate until chocolate is firm.
4. For the glaze, sprinkle gelatin over cold water in a small cup; let stand 2 minutes. Stir together cornstarch, apricot nectar or orange juice, sugar, and lemon juice in a small saucepan. Cook over medium heat, stirring constantly, until thickened. Remove from heat; immediately stir in gelatin until smooth. Cool slightly.
5. Arrange sliced fresh fruit over filling and carefully brush with glaze. Refrigerate until ready to serve. Cover and refrigerate leftovers.