Chocolate cream strawberry tart
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Chocolate cream strawberry tart
  Chocolate    Pie    Creams    Tarts  
Last updated 6/12/2012 1:15:26 AM. Recipe ID 44810. Report a problem with this recipe.
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      Title: Chocolate cream strawberry tart
 Categories: Pie
      Yield: 8 Servings
 
MMMMM-------------------------TART SHELL------------------------------
           Pastry for one crust 9-inch
           -pie

MMMMM------------------------PASTRY CREAM-----------------------------
    1/4 c  Sugar
      3 tb All-purpose flour
    1/4 ts Salt
      1 c  Milk
      4    Egg yolks
      1 pk (6-oz) Nestle Toll House
           -semi-sweet chocolate
           -morsels
      2 tb Butter
      2 ts Vanilla extract
      2 pt Strawberries; washed and
           -hulled
      2 tb Strawberry jelly
 
   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 dried
  beans. Bake at 425 degrees for 10 minutes. Remove foil; bake
  additional 2-3 minutes. Cool completely. Remove from pan.
  
   Pastry Cream: In medium saucepan, combine sugar, flour and salt.
  Gradually add milk. Cook over low heat, stirring constantly, until
  mixture boils. Boil 2 minutes, stirring constantly; remove from heat.
  Beat in egg yolks; return to heat and cook 1 minute longer. Remove
  from heat. Add Nestle Toll House semi-sweet chocolate morsels, butter
  and vanilla extract. Stir until morsels are melted and mixture is
  smooth. Place plastic wrap on surface of pastry cream. Chill 30
  minutes. Stir; spread evenly into baked Tart Shell. Arrange
  strawberries on top. In small saucepan over low heat, melt strawberry
  jelly. Brush over strawberries. Chill several hours. Let stand at
  room temperature 15 minutes before serving. Makes one 9-inch tart.
  
  From .  Downloaded from Glen's




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Recipe ID 44810 (Apr 03, 2005)

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