Strawberry-Chocolate Tart

Chill the prepared tart overnight to allow the filling to set up well. Keep the dish refrigerated until serving.

Yield:

8 servings (serving size: 1 slice)

Recipe from

Nutritional Information

Calories 270
Caloriesfromfat 30 %
Fat 9 g
Satfat 4.3 g
Monofat 3.3 g
Polyfat 0.6 g
Protein 6.1 g
Carbohydrate 45.7 g
Fiber 4.3 g
Cholesterol 14 mg
Iron 2.1 mg
Sodium 213 mg
Calcium 82 mg

Ingredients

Crust:
1 3/4 cups regular oats
1/4 cup sugar
1/4 teaspoon salt
3 1/2 tablespoons chilled butter, cut into small pieces
2 tablespoons water
Cooking spray
Filling:
2 cups fat-free milk
1/2 cup sugar
1/3 cup unsweetened cocoa
2 tablespoons cornstarch
1 teaspoon vanilla extract
1/4 teaspoon salt
1/3 cup semisweet chocolate chips
2 1/2 cups sliced strawberries

Preparation

Preheat oven to 400°.

To prepare crust, place first 3 ingredients in a food processor; process until finely ground (about 30 seconds). Add butter; pulse 3 times or until combined. Add 2 tablespoons water; pulse until dough forms. Press oat mixture into the bottom and up sides of a 9-inch round removable-bottom tart pan coated with cooking spray. Bake at 400° for 18 minutes or until browned. Cool completely on a wire rack.

To prepare filling, combine milk and next 5 ingredients (through 1/4 teaspoon salt) in a medium saucepan, stirring with a whisk until well combined. Bring to a boil over medium-high heat; reduce heat, and simmer 4 minutes or until thick, stirring constantly. Remove from heat; add chocolate chips, stirring until chips melt. Pour into cooled crust; cool for 10 minutes on wire rack. Carefully remove tart from pan; cool completely on wire rack. Arrange strawberry slices, spokelike, on top of custard, working from outside of pan to center. Cover loosely with parchment paper coated with cooking spray; chill 8 hours or overnight.

Note:

Lorrie Hulston Corvin,

June 2007