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Chef with red wine glass


Makes 6 servings.

1 sheet frozen puff pastry (1/2 of a 17 1/4 ounce package), thawed
6 ounces semisweet chocolate
1/4 cup margarine
1/4 cup heavy cream
2 teaspoons vanilla extract
1 (21_ounce) can cherry pie filling and topping
1 cup whipped topping   

Unfold pastry on lightly floured surface; roll out to smooth folds. Cut out a large
heart shape (approximately 9 x 8 inches). Put on baking sheet. Wet edge of pastry with water; fold in edge toward center about 1/2 inch. Press down edges with fork tines. Prink center area of pastry with fork tines several times.

Place a piece of foil cut to fit the center of the heart; top with pie weights, dry beans or uncooked rice to prevent puffing. Bake in a preheated 400-degree oven 8 minutes. Remove foil with rice or beans. Bake 4 to 7 minutes longer, or until golden brown. Carefully remove heart to a wire rack; let cool completely.

Melt chocolate, margarine and heavy cream in a medium saucepan over medium heat, stirring constantly. Stir in vanilla. Refrigerate for 30 minutes.

Place heart on serving plate. Spread chocolate mixture over center of heart. Refrigerate 30 minutes. Spoon cherry pie filling over chocolate layer. Pipe or spoon whipped topping around edge of tart. Refrigerate until serving time.

Recipe courtesy of the Cherry Marketing Institute 



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