Chocolate cream strawberry tart

Yield: 8 Servings

Measure Ingredient
Pastry for one crust 9-inch pie
¼ cup Sugar
3 tablespoons All-purpose flour
¼ teaspoon Salt
1 cup Milk
4 Egg yolks
1 pack (6-oz) Nestle Toll House semi-sweet chocolate morsels
2 tablespoons Butter
2 teaspoons Vanilla extract
2 pints Strawberries; washed and hulled
2 tablespoons Strawberry jelly

TART SHELL

PASTRY CREAM

Tart Shell: Preheat oven to 425 degrees. Fit pastry dough into 9-inch removable-bottom tart pan. Press dough firmly into bottom and sides of pan; trim edges. Line pastry dough with foil; weight with dried beans. Bake at 425 degrees for 10 minutes. Remove foil; bake additional 2-3 minutes. Cool completely. Remove from pan.

Pastry Cream: In medium saucepan, combine sugar, flour and salt. Gradually add milk. Cook over low heat, stirring constantly, until mixture boils.

Boil 2 minutes, stirring constantly; remove from heat. Beat in egg yolks; return to heat and cook 1 minute longer. Remove from heat. Add Nestle Toll House semi-sweet chocolate morsels, butter and vanilla extract. Stir until morsels are melted and mixture is smooth. Place plastic wrap on surface of pastry cream. Chill 30 minutes. Stir; spread evenly into baked Tart Shell.

Arrange strawberries on top. In small saucepan over low heat, melt strawberry jelly. Brush over strawberries. Chill several hours. Let stand at room temperature 15 minutes before serving. Makes one 9-inch tart.

From <FavoriteRecipes:NestleSweetTreats>. Downloaded from Glen's MM Recipe Archive, .

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