Strawberry-Chocolate Tart

Makes 12
Prep 25 m
Chill 90 m
Cook 4 m
Chill or overnight

Ingredients

Crust:

Filling:

Garnish:

Directions

Crust:

  1. 1 of 1 In food processor, finely chop together cookies and pecans. Add melted butter; pulse until crumbs begin to hold together. Press mixture over bottom and up sides of 9-inch tart pan with removable bottom. Refrigerate while preparing filling.

Filling:

  1. 1 of 2 Sprinkle gelatin over cream in small bowl. Let stand until gelatin is softened, about 5 minutes. With electric mixer, beat cream cheese in medium-size bowl until smooth. Add cream-gelatin mixture; beat just until smooth. Transfer to small saucepan. Add white baking chocolate; cook, stirring, over medium heat until gelatin is dissolved, chocolate is melted and mixture is smooth, about 4 minutes. Pour into tart crust. Refrigerate 1-1/2 hours or until firm, or overnight.
  2. 2 of 2 Hull strawberries; rinse. Halve some of berries. Remove side of tart pan. Mound berries in center of tart. Garnish with chocolate curls and mint sprigs. Makes 12 servings.
Nutrition Information for Strawberry-Chocolate Tart
Servings Per Recipe: 12
Per Serving: 23 g carb., 24 g Fat, total, 317 kcal cal., 4 g pro., 132 mg sodium, 2 g fiber, 11 g sat. fat, 35 mg chol.