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

Lorrie Hulston Corvin
Recipe by Cooking Light June 2007

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Recipe Summary

Yield:
8 servings (serving size: 1 slice)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400°.

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  • 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.

Nutrition Facts

270 calories; calories from fat 30%; fat 9g; saturated fat 4.3g; mono fat 3.3g; poly fat 0.6g; protein 6.1g; carbohydrates 45.7g; fiber 4.3g; cholesterol 14mg; iron 2.1mg; sodium 213mg; calcium 82mg.
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