• Break up wafers and place in a food processor; blend until fine crumbs. Add butter and process until blended. Press into bottom and up sides of a 5 x 14-inch removable-bottom tart pan. Freeze while preparing filling.

  • Place 8 oz milk chocolate and the bittersweet chocolate in a bowl. Heat cream to just steaming and pour over chocolate. Whisk until smooth.

  • Pour chocolate mixture over crust and top with strawberries. Refrigerate 2 hours or overnight. Melt remaining milk chocolate and drizzle over tart.

Nutrition Facts

356 calories; 24 g total fat; 177 mg sodium. 35 g carbohydrates; 3 g protein;