Absolutely delicious and so easy. Tonight I will add a thin layer of whipped cream topped with raspberries and drizzled with Chambord liqueur . Yum!
Strawberry-Chocolate Truffle Tart
Photo: Christopher Baker; Styling: Linda Hirst
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Chill: 2 Hours
- 3/4 cup graham cracker crumbs
- 3/4 cup crushed shortbread cookies
- 1/4 cup sugar
- 1/3 cup butter, melted
- 1 1/4 cups heavy whipping cream
- 12 ounces 55% to 60% bittersweet chocolate, chopped
- 2 teaspoons vanilla extract
- 1 1/2 pounds small strawberries
- 1. Preheat oven to 375°. Combine first 4 ingredients in a medium bowl. Press cookie mixture into an ungreased 9-inch tart pan. Bake 7 to 10 minutes. Cool completely.
- 2. Heat cream in a saucepan over medium-low heat until hot but not boiling. Remove from heat; add chocolate, stirring until smooth. Stir in vanilla extract. Pour chocolate filling into tart shell, and set aside until cool but not completely firm.
- 3. Cut tops from strawberries. Arrange berries, cut sides down, on top of chocolate filling. Chill tart until firm.
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