"A light tart good for your mouth and waistline. From cookinglight.com."
1 3/4 cups
3 1/2 tablespoons
chilled butter, cut into small pieces
semi-sweet chocolate chips
2 1/2 cups
Preheat oven to 400°.
To prepare crust, place first 3 ingredients in a food processor; process until finely ground (about 30 seconds).
Add butter; pulse 3 times or until combined. Add 2 tablespoons water; pulse until dough forms.
Press oat mixture into the bottom and up sides of a 9-inch round removable-bottom tart pan coated with cooking spray.
Bake at 400° for 18 minutes or until browned.
Cool completely on a wire rack.
To prepare filling.
Combine milk and next 5 ingredients (through 1/4 teaspoon salt) in a medium saucepan, stirring with a whisk until well combined. Bring to a boil over medium-high heat; reduce heat, and simmer 4 minutes or until thick, stirring constantly.
Remove from heat; add chocolate chips, stirring until chips melt.
Pour into cooled crust; cool for 10 minutes on wire rack.
Carefully remove tart from pan; cool completely on wire rack.
Arrange strawberry slices, spokelike, on top of custard, working from outside of pan to center.
Cover loosely with parchment paper coated with cooking spray.