Recipe courtesy of Katie Lee Biegel
Chocolate-Covered Strawberry Tart
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- Level: Easy
- Total: 5 hr 40 min (includes cooling, chilling and freezing times)
- Active: 30 min
- Yield: 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 498
- Total Fat
- 36 g
- Saturated Fat
- 21 g
- Carbohydrates
- 41 g
- Dietary Fiber
- 1 g
- Sugar
- 32 g
- Protein
- 5 g
- Cholesterol
- 87 mg
- Sodium
- 178 mg
- Level: Easy
- Total: 5 hr 40 min (includes cooling, chilling and freezing times)
- Active: 30 min
- Yield: 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 498
- Total Fat
- 36 g
- Saturated Fat
- 21 g
- Carbohydrates
- 41 g
- Dietary Fiber
- 1 g
- Sugar
- 32 g
- Protein
- 5 g
- Cholesterol
- 87 mg
- Sodium
- 178 mg
Ingredients
Crust:
Filling:
Topping:
Directions
- For the crust: Preheat the oven to 350 degrees F.
- Mix together the chocolate wafer cookies and sugar in a large bowl. Pour in the melted butter and mix until well combined. Press the mixture into an 11-inch tart pan. Transfer to a baking sheet and bake for 10 minutes. Let cool completely.
- For the filling: Combine the cream, milk and freeze-dried strawberries in a medium pot. Bring to a simmer, remove from the heat and add the white chocolate chips and vanilla. Let stand for a few minutes to let the chocolate melt, then whisk until the chocolate is blended into the cream mixture. Transfer to a blender and blend until the strawberries are pureed and the mixture is smooth. Pour into the prepared crust and refrigerate until set, 3 to 4 hours. Once set, place in the freezer for 30 minutes.
- For the topping: Pour the chocolate shell topping over the filling to completely cover. Arrange the chocolate-covered strawberries in the center of the tart. Line up the sliced strawberries side-by-side and cut-side down around the edge of the tart with the pointed ends facing in towards the center of the tart. Slice with a warmed knife and serve.
