Strawberry-Chocolate Tart

A light tart good for your mouth and waistline. From cookinglight.com.

• Ready In: 8 hrs 20 mins
• Serves: 8

Ingredients

• Crust

• 1 3⁄4 cups oats
• 1⁄4 cup sugar
• 1⁄4 teaspoon salt
• 3 1⁄2 tablespoons  chilled butter, cut into small pieces
• 2  tablespoons water
•  cooking spray

• Filling

• 2  cups nonfat milk
• 1⁄2 cup sugar
• 1⁄3 cup  unsweetened cocoa
• 2  tablespoons cornstarch
• 1  teaspoon vanilla extract
• 1⁄4 teaspoon salt
• 1⁄3 cup  semi-sweet chocolate chips
• 2 1⁄2 cups  sliced strawberries

Directions

1. Preheat oven to 400°.
2. To prepare crust, place first 3 ingredients in a food processor; process until finely ground (about 30 seconds).
3. Add butter; pulse 3 times or until combined. Add 2 tablespoons water; pulse until dough forms.
4. Press oat mixture into the bottom and up sides of a 9-inch round removable-bottom tart pan coated with cooking spray.
5. Bake at 400° for 18 minutes or until browned.
6. Cool completely on a wire rack.
7. To prepare filling.
8. 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.
9. Remove from heat; add chocolate chips, stirring until chips melt.
10. Pour into cooled crust; cool for 10 minutes on wire rack.
11. Carefully remove tart from pan; cool completely on wire rack.
12. Arrange strawberry slices, spokelike, on top of custard, working from outside of pan to center.
13. Cover loosely with parchment paper coated with cooking spray.
14. Chill 8 hours or overnight.