Chocolate Strawberry Tart |
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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 12 |
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Can be made up to 1 day ahead. Refrigerate loosely covered. Ingredients:
33 social tea biscuits |
1 cup pecans, toasted |
2 tablespoons sugar |
1 large egg white |
1 cup heavy whipping cream |
3 tablespoons cold unsalted butter |
1 1/2 cups semi-sweet chocolate chips |
28 ounces strawberries, rinsed, patted dry, cap ends cut straight across, put cut sides down on paper towels |
Directions:
1. Heat oven to 350°F Coat a 9-in. fluted tart pan with removable sides with nonstick spray.
2. Crust: Break cookies into food processor. Add nuts and sugar; pulse until fine crumbs form. Add egg white; pulse just to blend. Press evenly over bottom and up sides of tart pan. Freeze 10 minutes, or until firm. Cover crust with foil.
3. Bake 20 minutes; remove foil. Bake 5 minutes more, or until lightly browned. Cool completely in pan on a wire rack.
4. Meanwhile, make Filling: Heat cream and butter over medium heat until butter melts. Remove from heat, add chocolate chips and let stand 2 minutes to melt. Whisk until blended and smooth. Let stand at room temperature about 1 hour until cool but still pourable. Pour into crust. Place strawberries cut sides down on filling. Refrigerate at least 2 hours for filling to set.
5. To serve: Put tart pan on a small, sturdy bowl; let sides fall down. Gently slide tart off pan bottom onto a serving plate.
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