1 package (3 ounces) cream cheese, at room temperature
8 ounces white baking chocolate, coarsely chopped
2 cups strawberries
Garnish-
White chocolate curls
Fresh mint sprigs
Instructions
Crust- In food processor, finely chop together cookies and pecans. Add melted butter; pulse until crumbs begin to hold together. Press mixture over bottom and up sides of 9-inch tart pan with removable bottom. Refrigerate while preparing filling.
Filling- Sprinkle gelatin over cream in small bowl. Let stand until gelatin is softened, about 5 minutes. With electric mixer, beat cream cheese in medium-size bowl until smooth. Add cream-gelatin mixture; beat just until smooth. Transfer to small saucepan. Add white baking chocolate; cook, stirring, over medium heat until gelatin is dissolved, chocolate is melted and mixture is smooth, about 4 minutes. Pour into tart crust. Refrigerate 1-1/2 hours or until firm, or overnight.
Hull strawberries; rinse. Halve some of berries. Remove side of tart pan. Mound berries in center of tart. Garnish with chocolate curls and mint sprigs. Makes 12 servings.
Nutrition Facts
•Calories317,
•Total Fat (g)24,
•Saturated Fat (g)11,
•Cholesterol (mg)35,
•Sodium (mg)132,
•Carbohydrate (g)23,
•Fiber (g)2,
•Protein (g)4,
•Percent Daily Values are based on a 2,000 calorie diet
Originally Submitted
4/18/2011
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