Chocolate strawberry tart w/nut crust
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1¼ | cup | All purpose flour |
| 1 | Stick butter; (1/2 cup) cut in small pieces | |
| ⅓ | cup | Finely chopped toasted hazelnuts |
| 1 | tablespoon | Cold water; (1 to 1 1/2) |
| 1 | cup | Semisweet chocolate chips |
| 2 | tablespoons | Stick butter |
| ¼ | cup | Water |
| ¼ | cup | Powedered sugar |
| 2 | pints | Strawberries; (24 ozs) rinsed, patted dry and hulled |
Directions
PASTRY
FILLING
Mix flour and nuts in a medium bowl. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse crumbs. Sprinkle with 1 to 1½ tbsp water and stir with a fork until blended. Gather and press into a ball.
Flatten ball slightly. Press evenly over bottom and up sides of 9" tart pan until pastry extends ⅛" above rim. Prick bottom and sides all over with a fork. Chill in freezer 30 mins or refrigerate 1 hour. While pastry chills, adjust oven rack to lowest position. Heat oven to 425 degrees. Bake crust 13 to 16 mins until light golden, Remove to rack to cool.
While crust cools, stir chocolate chips, butter and water in a small saucepan over low heat until melted and smooth. remove from heat and whisk in powdered sugar until blended and smooth. Let cool about 30 mins (mixture will be cool but still pourable.) Pour into crust. Gently press strawberries, hulled sides down, into filling. Refrigerate at least 1 hour for filling to set. To serve, remove sides of tart pan and place tart (still on pan base) on serving plate. Let stand at room temp 10 mins before serving.
Recipe by: Family Circle
Posted to KitMailbox Digest by J Pellegrino <gigimfg@...> on May 10, 1998