Strawberry-Chocolate Tart

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

1. Preheat oven to 400°.
2. 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.
3. 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.