A tender nut pastry is spread with a cream cheese and white chocolate mixture, topped with red and green seedless grapes, glazed with brandied apricot preserves and garnish with white chocolate shavings or curls.

White Chocolate Holiday Tart

Creamy Nut Pastry shell (recipe follows)

 

1 (8-ounce) package lowfat cream cheese, softened

1/4 cup finely chopped white chocolate, melted

3 cups red and green California seedless grapes

1/4 cup apricot preserves

2 tablespoons brandy

White chocolate shavings or curls

1. Whip cream cheese with electric mixer until light and fluffy.
2. Add white chocolate and mix until blended.
3. Spread cream cheese-chocolate mixture in bottom of baked tart shell.
4. Arrange grapes on cream cheese mixture.
5. Heat preserves until melted; strain. Add brandy and mix well.
6. Glaze grapes with apricot-brandy mixture.
7. Decorate top with white chocolate shavings or curls.
8. Refrigerate until ready to serve.

Makes 12 servings.

Creamy Nut Pastry: Cream 1/2 cup butter, 2 tablespoons sugar, 1/2 teaspoon vanilla and 1/8 teaspoon salt. Blend in 1 cup flour and 2 tablespoons finely chopped almonds until mixture resembles cornmeal. Pat into bottom and sides of 9-inch tart pan. Bake at 400° F 10 to 15 minutes or until lightly browned.

Nutritional Information Per Serving: 247 Cal., 3.8 g pro., 14 g fat (49% Cal. from fat), 27.5 g carb., 29 mg chol., 1 g fiber and 209 mg sodium.

Recipe provided courtesy of California Table Grape Commission.