Post by Loupy on Sept 14, 2010 18:24:59 GMT -7
Chocolate-Strawberry Tart
By Jacqueline Hopkins from Woman's Day
Active Time: 30 minutes
Total Time: 4 hours
INGREDIENTS:
CRUST
33 Social Tea Biscuits
1 cup pecans, toasted
2 Tbsp sugar
1 white from 1 large egg
FILLING
1 cup heavy (whipping) cream
3 Tbsp cold unsalted butter
11⁄2 cups (9 oz) semisweet chocolate chips
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
PREPARATION
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.
Planning Tip: Can be made up to 1 day ahead.
Refrigerate loosely covered
By Jacqueline Hopkins from Woman's Day
Active Time: 30 minutes
Total Time: 4 hours
INGREDIENTS:
CRUST
33 Social Tea Biscuits
1 cup pecans, toasted
2 Tbsp sugar
1 white from 1 large egg
FILLING
1 cup heavy (whipping) cream
3 Tbsp cold unsalted butter
11⁄2 cups (9 oz) semisweet chocolate chips
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
PREPARATION
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.
Planning Tip: Can be made up to 1 day ahead.
Refrigerate loosely covered
