Monday, February 14, 2011

Dark Chocolate Strawberry Tart

I found this recipe a few years ago out of a Woman's day magazine. I ran across it when thumbing through my recipes looking for something yummy to make for dessert for my Valentine's day dinner. It turned out awesome!! Tastes like chocolate covered strawberries only better! I think next time I will slice the strawberries and layer on the top, it was hard to eat with them whole. But other than that this recipe was devine!! It's quite rich though, Jim and I split a piece, how romantic is that?? but after all  that's what I was going for. :o)

Dark Chocolate-Strawberry Tart
By Jacqueline Hopkins from Woman's Day

May 30, 2006
Active Time: 30 minutes
Total Time: 4 hours
Recipe Ingredients

33 shortbread cookies (I used vanilla wafers)
1 cup pecans
2 Tbsp sugar
1 white from 1 large egg

1 cup heavy (whipping) cream
3 Tbsp cold butter
11⁄2 cups (9 oz) semisweet chocolate chips (I used Baker's chocolate baking squares, it takes 9)

1 large container (16 oz) plus 1 pt (12 oz) strawberries, rinsed, patted dry, cap ends cut straight across; put cut sides down on paper towels . (I bought 2 packages I think they were 1 lb packages and had plenty)
1 can spray whipped cream

Recipe Preparation:
Preheat oven to 350°F. Coat a 9-in. fluted tart pan with removable sides with nonstick spray, (I just used my springform pan that I use for cheesecakes and it worked lovely)
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  pan. Freeze 10 minutes, or until firm. Cover crust with foil.  Bake 15 minutes; remove foil. Bake 5 minutes more, or until lightly browned.

Cool completely in pan on a wire rack.
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.  To serve: Put tart pan on a small, sturdy bowl; let sides fall down. Gently slide tart off pan bottom onto a serving plate.Planning Tip: Can be made up to 1 day ahead. Refrigerate loosely covered.
Serve with a dollop of  whipcream ! YUMMO!

**Next time I make this, I will let the tart set up in the fridge for 1/2 an hour, then slice the strawberries and layer around the top of the tart, I think that would make it easier to cut and eat.