ounces strawberries, rinsed, patted dry, cap ends cut straight across, put cut sides down on paper towels
Serving Size: 1 (142) g
Servings Per Recipe:
AMT. PER SERVING% DAILY VALUE
Calories from Fat 226 g65 %
Total Fat 25.1 g38 %
Saturated Fat 11.2 g55 %
Cholesterol 34.8 mg
Sodium 68.5 mg
Dietary Fiber 3.7 g14 %
Sugars 19.1 g76 %
Protein 3.9 g
Heat oven to 350°F Coat a 9-in. fluted tart pan with removable sides with nonstick spray.
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.
Bake 20 minutes; remove foil. Bake 5 minutes more, or until lightly browned. Cool completely in pan on a wire rack.
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.
To serve: Put tart pan on a small, sturdy bowl; let sides fall down. Gently slide tart off pan bottom onto a serving plate.