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Add a photoServings: 8
Ingredients
- 1 1/4 c. All purpose flour
- 1 stk butter, (1/2 c.) cut in small pcs
- 1/3 c. Finely minced toasted hazelnuts
- 1 Tbsp. Cool water, (1 to 1 1/2)
- 1 c. Semisweet chocolate chips
- 2 Tbsp. Stick butter
- 1/4 c. Water
- 1/4 c. Powedered sugar
- 2 pt Strawberries, (24 ozs) rinsed, patted dry and hulled
Directions
- Mix flour and nuts in a medium bowl. Cut in butter with a pastry blender or possibly 2 knives till mix resembles coarse crumbs. Sprinkle with 1 to 1 1/2 tbsp water and stir with a fork till blended. Gather and press into a ball.
- Flatten ball slightly. Press proportionately over bottom and up sides of 9" tart pan till pastry extends 1/8" above rim. Prick bottom and sides all over with a fork. Refrigeratein freezer 30 mins or possibly chill 1 hour. While pastry chills, adjust oven rack to lowest position. Heat oven to 425 degrees. Bake crust 13 to 16 mins till light golden brown, Remove to rack to cold.
- While crust cools, stir chocolate chips, butter and water in a small saucepan over low heat till melted and smooth. remove from heat and whisk in powdered sugar till blended and smooth. Let cold about 30 mins (mix will be cold but still pourable.) Pour into crust. Gently press strawberries, hulled sides down, into filling. Chill at least 1 hour for filling to set. To serve, remove sides of tart pan and place tart
- (still on pan base) on serving plate. Let stand at room temp 10 mins before serving.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 153g | |
| Recipe makes 8 servings | |
| Calories 351 | |
| Calories from Fat 197 | 56% |
| Total Fat 22.35g | 28% |
| Saturated Fat 13.11g | 52% |
| Trans Fat 0.0g | |
| Cholesterol 43mg | 14% |
| Sodium 120mg | 5% |
| Potassium 247mg | 7% |
| Total Carbs 34.2g | 9% |
| Dietary Fiber 3.1g | 10% |
| Sugars 15.08g | 10% |
| Protein 4.67g | 7% |
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