Chocolate-Strawberry Tart Recipe

Chocolate-Strawberry Tart
Ingredients
Crust

33 social tea biscuits
1 cup pecans, toasted
2 tbsp. sugar
1 egg white from 1 large egg

Filling
1 cup heavy whipping cream
3 tbsp. cold unsalted butter
1-1/2 cups (9 oz.) semisweet chocolate chips
1 large basket (16 oz.) + 1 pt. (12 oz.) strawberries,
rinsed, patted dry, cap ends cut straight across; put
cut sides down on paper towels

Directions
Heat oven to 350° F. Coat a 9″ fluted tart pan with removable
sides with nonstick spray. 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. Bake
20 minutes; remove foil. Bake 5 minutes more, or until lightly
browned. Cool completely in pan on a wire rack.

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. To serve: Put tart pan on a small, sturdy
bowl; let sides fall down. Gently slide tart off pan bottom onto a
serving plate.

Makes 16 servings.
Planning Tip: Can be made up to 1 day ahead. Refrigerate loosely
covered.

Per serving: 340 cal, 4 g pro, 32 g car, 4 g fiber, 25 g fat (11 g sat
fat), 37 mg chol, 68 mg sod

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