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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 270
  • Calories from fat: 30%
  • Fat: 9g
  • Saturated fat: 4.3g
  • Monounsaturated fat: 3.3g
  • Polyunsaturated fat: 0.6g
  • Protein: 6.1g
  • Carbohydrate: 45.7g
  • Fiber: 4.3g
  • Cholesterol: 14mg
  • Iron: 2.1mg
  • Sodium: 213mg
  • Calcium: 82mg


  • 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


  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.
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