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Receta Chocolate Cream Strawberry Tart
by Global Cookbook

Chocolate Cream Strawberry Tart
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Ingredientes

  • Pastry for one crust 9-inch pie
  • 1/4 c. Sugar
  • 3 Tbsp. All-purpose flour
  • 1/4 tsp Salt
  • 1 c. Lowfat milk
  • 4 x Egg yolks
  • 1 pkt (6-ounce) Nestle Toll House semi-sweet chocolate morsels
  • 2 Tbsp. Butter
  • 2 tsp Vanilla extract
  • 2 pt Strawberries, washed and hulled
  • 2 Tbsp. Strawberry jelly

Direcciones

  1. Tart Shell: Preheat oven to 425 degrees. Fit pastry dough into 9-inch removable-bottom tart pan. Press dough firmly into bottom and sides of pan; trim edges. Line pastry dough with foil; weight with dry beans. Bake at 425 degrees for 10 min. Remove foil; bake additional 2-3 min. Cold completely. Remove from pan.
  2. Pastry Cream: In medium saucepan, combine sugar, flour and salt. Gradually add in lowfat milk. Cook over low heat, stirring constantly, till mix boils.
  3. Boil 2 min, stirring constantly; remove from heat. Beat in egg yolks; return to heat and cook 1 minute longer. Remove from heat. Add in Nestle Toll House semi-sweet chocolate morsels, butter and vanilla extract. Stir till morsels are melted and mix is smooth. Place plastic wrap on surface of pastry cream. Refrigerate30 min. Stir; spread proportionately into baked Tart Shell.
  4. Arrange strawberries on top. In small saucepan over low heat, heat strawberry jelly. Brush over strawberries. Refrigerateseveral hrs. Let stand at room temperature 15 min before serving.
  5. Makes one 9-inch tart.