| Strawberry Chocolate Tart | |
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| prep time: 00:30+3:20 for tart shell cool time: 02:00 serves: 8 cost: $3.75 vegetarian |
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This tart is, well, amazing. The crust is the reason. Really, you could just eat the crust, but considering the effort you put into it, you may as well go ahead and make the whole tart. The first time we made this we served it to Chris Barker, who said, "This is really sweet," in a disapproving tone, and then had a second piece. Making the tart isn't all that labor intensive; a good amount of the prep time is taken for chilling the dough, so don't be discouragedÑtry it! |
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| 9-inch fully prebaked Sweet Buttery Tart Crust | Make crust. |
| chocolate filling: 1 c semisweet chocolate chips 2 T sweet butter, melted 3T Kirsch or other fruit liqueur 1/4 c powdered sugar 1 T water |
Melt chocolate in a double boiler if you happen to own one. Since you probably don't, use a bowl placed in a pan of simmering water. When chocolate has melted completely (this will take about 20 minutes), add melted butter and Kirsch. Whisk quickly and thoroughly until smooth. Add powdered sugar and water, continuing to whisk until smooth. |
| 1 1/2 pints strawberries, washed, stemmed, and dried | Pour chocolate mixture into tart shell while still warm. Filling should be about 1/8" thick. Place berries, tips up, over the warm chocolate filling in a circular pattern, working from the outside in until the surface is covered. |
| red currant glaze: 3 T red currant jelly 1 T Kirsch or other fruit liqueur fresh mint for garnish |
Whisk jelly and Kirsch together over medium heat until smooth to make glaze. Coat berries evenly with glaze while still warm. Refrigerate tart for 2 hours. Remove from refrigerator 45 minutes before serving. Garnish with a mint sprig.
Variations: Use frozen berries, but be sure to drain them well. |