Chocolate Strawberry Tart

Recipe by looneytunesfan
READY IN: 1hr 30mins


  • 33
    social tea biscuits
  • 1
    cup pecans, toasted
  • 2
    tablespoons sugar
  • 1
    large egg white
  • 3
    tablespoons cold unsalted butter
  • 1 12
    cups semi-sweet chocolate chips
  • 28
    ounces strawberries, rinsed, patted dry, cap ends cut straight across, put cut sides down on paper towels


  • 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.