WHITE CHOCOLATE FILLING:
2/3 cup heavy cream
10 ounces white chocolate
1 tablespoon Kirsch or white rum
1 pint strawberries, stemed and cut in half lengthwise
2 kiwis, peeled and sliced in rounds
1/2 pint fresh blueberries
1/2 pint fresh raspberries
Toasted sliced almonds or chopped pistachios
For the tart crust, preheat the oven to 350 degrees and set a rack in the middle level. Butter the tart pan.
On a floured surface, roll the dough and line a 9-inch tart pan with it. Pierce the dough all over with the tines of a fork and line it with a piece of parchment or waxed paper. Fill with pastry weights or dry beans.
Bake the tart shell about 20 to 30 minutes, until it is dry and a deep golden color. Cool the tart shell on a rack.
For the chocolate filling, bring the cream to a boil in a medium saucepan over low heat. Remove from heat and add chocolate all at once. Shake pan so that all the chocolate is submerged and let stand 3 minutes to melt chocolate. Add liqueur and whisk smooth. Pour the filling into a mixing bowl and refrigerate it until thickened, but not hardened, about 20 minutes, stirring occasionally while it is chilling.
Whisk the filling slightly to make it smooth enough to spread. (If it has gotten too stiff, stand the bowl in a large bowl filled with an inch of hot water and whisk smooth.) Spread the filling evenly in the cooled tart shell.
Arrange the fruit in concentric rows on the chocolate filling, pressing them in slightly. Depending on which fruits you use, make sure you get a rainbow effect with the colors. Cover the filling completely with the fruit, being careful not to leave too many spaces. To unmold the tart, stand the tart pan on a large can or canister and allow pan side to fall away. Slide tart from pan bottom to a large, flat-bottomed platter.
Immediately before serving, edge the tart with the almonds or pistachios and dust with the confectioners' sugar.
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