Monday, February 14, 2011
Dark Chocolate Strawberry Tart
May 30, 2006
Active Time: 30 minutes
Total Time: 4 hours
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
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.
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.
Serve with a dollop of whipcream ! YUMMO!