Total Calories: 295
Heat oven to 350°F. Lightly grease 10-inch tart pan with removable bottom or 9-inch pie pan. Separate dough into 8 triangles. Place in greased pan press in bottom and up sides to form crust. Seal perforations. Spread preserves evenly over bottom of crust. Cover edge of crust with strips of foil.
In food processor bowl with metal blade or blender container, process 1 cup chocolate chips until finely ground. Add brandy, eggs and frosting process well. Pour into dough-lined pan. Bake at 350°F. for 35 to 45 minutes or until filling is puffy and center is almost set. Remove foil strips from crust cool 15 minutes.
Sprinkle powdered sugar over top of tart. In small saucepan over low heat, melt 1/4 cup chocolate chips with shortening, stirring constantly until smooth. Drizzle over top of tart. Refrigerate 4 hours or overnight. Store in refrigerator.
*TIP: To substitute for apricot brandy, use 1/2 teaspoon brandy extract plus water to make 1 tablespoon.
Nutrition Per Serving: Calories 290 Protein 3g Carbohydrate 34g Fat 16g Sodium 170mg
From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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