Chocolate-Nut Tart with Dried Fruit

We made this dessert yesterday for one of Jonathan's events and man oh man was it delicious and SUPER EASY! I changed up a few things in the recipe but that's why its so great because its completely adaptable. You can use all different nuts, berries, jam... even the type of chocolate. Make it completely to your taste! ENJOY!

Chocolate-Nut Tart with Dried Fruit

12 SERVINGS

• PREP: 30 MINUTES
• TOTAL: 3 HOURS (INCLUDES CHILLING TIME)

Adapted by Shortbread from Bon Appétit, January 2010

INGREDIENTS

• 1 refrigerated puff pastry sheet
• 1/4 cup blueberry preserves
• 1/2 cup heavy cream
• 12 ounces bittersweet chocolate, chopped
• 1 cup assorted nuts (walnuts, sliced almonds and pistachios), toasted, coarsely chopped
• 1 cup assorted dried fruit (cherries, golden raisins, cranberries, and strawberries)
• Large pinch of coarse kosher salt
• 1/3 cup peanut brittle (for garnish)

PREPARATION

• Preheat oven to 450°F. Rollout puff pastry and press onto the bottom and up sides of 10-inch-diameter tart pan with removable bottom; trim edges, if needed. Pierce crust all over with fork. Bake until deep golden brown, about 12 minutes. Cool. Spread preserves over bottom of crust.
• Bring cream to simmer in heavy medium saucepan. Reduce heat to low; add chocolate and stir until melted and smooth. Remove from heat. Stir in nuts, fruit, and coarse salt. Spread chocolate mixture in crust. Sprinkle brittle bits over tart. Chill until set, about 2 hours. Serve cold or at room temperature.