Chocolate Truffle Strawberry Tart

Chocolate Truffle Strawberry Tart

Chocolate and berries are party partners, especially when the chocolate is this rich and creamy, and the berries are summery-fresh.

YIELDS

16 servings

INGREDIENTS

Crust

  • 1 1/2 cups all-purpose flour
  • 1/2 cup (1 stick) butter or margarine
  • 1/3 cup C&H® Granulated Sugar
  • 1 egg
  • 1/2 cup pecans, finely chopped

Filling

  • 2 cups heavy whipping cream
  • 3 (6 oz.) packages semisweet chocolate chips
  • 2 teaspoons vanilla extract

Topping

  • 2 cups small, whole strawberries, cleaned and hulled
  • 1/2 cup spreadable strawberry fruit preserves
  • 3/4 teaspoon almond extract
  • Sweetened Whipped Cream (optional)

INSTRUCTIONS

Crust

Combine all ingredients, except pecans, in a large bowl. Beat at medium speed until mixture is crumbly. Stir in pecans. Press firmly on bottom and up sides of 12-inch tart pan with removable bottom. Refrigerate 1 hour.

Preheat oven to 400°F. Bake chilled crust 20 minutes or until lightly browned. Cool completely.

Filling

Heat cream in a medium saucepan over medium heat just until boiling, 5 to 8 minutes. Remove from heat; stir in chocolate chips until completely melted. Stir in vanilla. Pour into cooled crust. Refrigerate until set, about 2 hours.

Topping

Just before serving, top tart with strawberries. Melt fruit spread in small saucepan over low heat; stir in almond extract. Drizzle or brush over strawberries. Top each serving with a dollop of Sweetened Whipped Cream, if desired.

QUICK TIP

Click here for the Sweetened Whipped Cream recipe.