----------------------------CHOCOLATE TART CRUST----------------------------
      4 oz Ghirardelli Semi-Sweet

           -Chocolate
    1/2 c  Powdered sugar

    1/2 c  Slivered almonds

    1/2 c  Unsifted flour

    1/2 c  Cold butter, cut up

    1/8 ts Salt

      1    Egg

      1 ts Vanilla

---------------------------CHOCOLATE TART FILLING---------------------------
    1/2 c  Butter, softened

    1/2 c  Powdered sugar

      1    Egg

      4 oz Ghirardelli Semi-Sweet

           -Chocolate
      3 tb Heavy whipping cream

      1 ts Vanilla or Grand Marnier

           Fresh fruit: strawberries,
           -kiwi, bananas,
           Green grapes, oranges, etc.
    1/4 c  Apricot jam

  Servings: 8
  DIRECTIONS: For crust: Place broken chocolate pieces, sugar and almonds
  into bowl of processor or blender. Process for about 20 to 25 seconds until
  the mixture is like powder. On top of chocolate mixture in food processor,
  spread flour, butter and salt. Process 15 to 20 pulses or until butter is
  in very fine pieces. (Or butter may be cut into flour by hand using a
  pastry cutter, then combined with chocolate.) Add egg and vanilla. Pulse
  about 15 times or stir lightly until mixture sticks together when pinched
  with fingers. On plastic wrap, knead a few times to bring dough together to
  form a ball; flatten to 8". It is easier to use your fingers to pat the
  dough into tart pan than to roll dough. Use a 10 1/2" flat tart pan with 1"
  fluted sides. Bake in center of oven at 350-F for 15 to 18 minutes or until
  baked shell springs back when touched. (Do not overbake.) Cool. Remove
  outside ring of pan. Crust may be prepared a day in advance, if desired.
  (MY NOTES: this crust seemed too wet before baking, but turned out fine
  after about 16 or 17 minutes baking time. It was like a brownie crust.)
  Chocolate tart filling: In small mixer bowl, beat butter with sugar and
  egg; beat until fluffy. Melt broken chocolate in double boiler, stirring
  constantly, or microwave on medium for 2 1/2 to 3 minutes. Add warm
  chocolate to creamed mixture and beat well. Mix in cream and vanilla,
  beating until thick and creamy. Spread filling over baked Chocolate Tart
  Crust. While filling is still soft, artistically arrange fruit on top. For
  fruit glaze, strain apricot jam. With pastry brush, use glaze to cover
  pieces of fruit and top edge of crust. Chill about 2 hours. Decorate with
  chocolate curls, if desired. Let stand 30 minutes at room temperature
  before serving.
  Source: Recipes from Ghirardelli Chocolate Company of San Francisco
  From: Sallie Austin