Method

Preheat oven to 400 degrees. Sprinkle flour on work surface, unfold pastry, sprinkle with flour, and roll into a 16 X 14 inch rectangle. Fold pastry in half lengthwise, and cut one half of a heart shape, using as much pastry as possible. Place pastry on a 17 X 14 inch cookie sheet lined with parchment paper then unfold pastry to full heart shape. Score a line, 1 inch inside outer edge making a border, so border will puff up. Do not cut all the way through. With a fork, prick remaining dough to prevent it from puffing too high. In a small bowl, whisk egg and water, brush pastry out to edges, and sprinkle sugar over all. Bake 10 minutes, remove from oven, if it has puffed too much within border, poke with a knife to flatten out, then finish baking if necessary, 10-15 minutes total. When baked, slide onto a cooling rack and discard parchment. When cool, about 15 minutes, place on a decorative plate. Meanwhile, place pudding mix, half and half and milk in a medium bowl. Beat with a hand blender, immersion blender or whisk, 2 minutes or until thick. Stir bananas into pudding then refrigerate until needed. Rinse, dry and cut bottoms off of strawberries. Cut into 1/8-1/4 inch slices and set aside. Melt preserves, in a small microwave safe bowl on high, at 30 second intervals. Melt chocolate chips in another small microwave safe bowl, on high, at 30 second intervals. To assemble, spread pudding mixture onto crust within 1 inch border. Starting at the top, outline tart with overlapping strawberry slices on pudding, working downward. If you have fruit left over at the bottom, just tuck extra pieces into rows, keeping border clear. Brush entire tart out including border, with melted preserves. Drizzle with melted chocolate on the diagonal. Refrigerate a few hours for it to set.

Notes:

Number of Servings: 8

Submitted by: JoAnn's Favorites ( See all of JoAnn's Favorites Recipes )

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