Peach and Apple Chocolate Tart

When tree fruit season hits, this little recipe makes an amazingly decadent dessert.

1 ½ cups of crushed Graham Crackers
6 Tbs melted butter
¼ cup of sugar

6 Tbs of Heavy Cream
1 Tbs of Butter
¾ cup of Semisweet chocolate chips

2 ripe apples, cored and sliced
2 ripe peaches, peeled and sliced

¼ cup of orange juice concentrate
¾ cup water

4 Tbs of Cornstarch
1 egg yolk
1 cup sugar

Preheat oven to 350. Combine the graham crackers, butter and sugar and mix well. Press into a 9” spring form pan. Place in oven for 8-10 minutes, until edges start to brown. Remove from oven and cool.

Put apples and peaches into orange juice/water mixture immediately after slicing and let sit.

Put chocolate chips in a stainless steel bowl. Add cream and butter to a saucepan and bring to a boil. Pour cream/butter over chocolate and let sit for 3-5 minutes. Whisk mixture until all chocolate is melted. Pour chocolate mixture over the top of the graham cracker crust and spread evenly.

Remove the apples/peaches, being careful to keep as much OJ as possible. Push the fruit with skin side up in the chocolate mixture. Mince any remaining apples/peaches, and add back to the OJ.

Add OJ and water mixture to a saucepan over high heat, reserving ¼ tsp of liquid. Add cornstarch and egg yolk to the reserved ¼ tsp of liquid. Once the OJ starts to boil, take a ladle of hot OJ and add to the cornstarch/egg/reserve mixture and mix well.

Slowly add the cornstarch/egg mixture to the boiling OJ, mixing well as you add. Bring to a boil one last time, remove from heat, and pour over the top of the chocolate/fruit/graham cracker.

Place in the fridge for 1-2 hours to cool. When it’s time to serve, place the pan on a plate larger than the pan, remove the outer ring of the spring form pan, the OJ glaze should fall down around the tart. Cut into pieces, and top with whipped cream.