Chocolate Strawberry Tart

Can be made up to 1 day ahead. Refrigerate loosely covered.

• Ready In: 1 hr 30 mins
• Serves: 12

Ingredients

• CRUST

• 33  social  tea biscuits
• 1  cup pecans, toasted
• 2  tablespoons sugar
• 1  large  egg white

• FILLING

• 1  cup heavy whipping cream
• 3  tablespoons  cold unsalted butter
• 1 1⁄2 cups  semi-sweet chocolate chips
• 28  ounces strawberries, rinsed, patted dry, cap ends cut straight across, put cut sides down on paper towels

Directions

1. Heat oven to 350°F Coat a 9-in. fluted tart pan with removable sides with nonstick spray.
2. Crust: Break cookies into food processor. Add nuts and sugar; pulse until fine crumbs form. Add egg white; pulse just to blend. Press evenly over bottom and up sides of tart pan. Freeze 10 minutes, or until firm. Cover crust with foil.
3. Bake 20 minutes; remove foil. Bake 5 minutes more, or until lightly browned. Cool completely in pan on a wire rack.
4. Meanwhile, make Filling: Heat cream and butter over medium heat until butter melts. Remove from heat, add chocolate chips and let stand 2 minutes to melt. Whisk until blended and smooth. Let stand at room temperature about 1 hour until cool but still pourable. Pour into crust. Place strawberries cut sides down on filling. Refrigerate at least 2 hours for filling to set.
5. To serve: Put tart pan on a small, sturdy bowl; let sides fall down. Gently slide tart off pan bottom onto a serving plate.