Title: Chocolate Cream Strawberry Tart
Categories: Pie
Yield: 8 Servings

---------------------------------TART SHELL---------------------------------
Pastry for one crust 9-inch
-pie

--------------------------------PASTRY CREAM--------------------------------
1/4 c Sugar
3 tb All-purpose flour
1/4 ts Salt
1 c Milk
4 Egg yolks
1 pk (6-oz) Nestle Toll House
-semi-sweet chocolate
-morsels
2 tb Butter
2 ts Vanilla extract
2 pt Strawberries; washed and
-hulled
2 tb Strawberry jelly

Tart Shell: Preheat oven to 425 degrees. Fit pastry dough into 9-inch
removable-bottom tart pan. Press dough firmly into bottom and sides of pan;
trim edges. Line pastry dough with foil; weight with dried beans. Bake at
425 degrees for 10 minutes. Remove foil; bake additional 2-3 minutes. Cool
completely. Remove from pan.

Pastry Cream: In medium saucepan, combine sugar, flour and salt. Gradually
add milk. Cook over low heat, stirring constantly, until mixture boils.
Boil 2 minutes, stirring constantly; remove from heat. Beat in egg yolks;
return to heat and cook 1 minute longer. Remove from heat. Add Nestle Toll
House semi-sweet chocolate morsels, butter and vanilla extract. Stir until
morsels are melted and mixture is smooth. Place plastic wrap on surface of
pastry cream. Chill 30 minutes. Stir; spread evenly into baked Tart Shell.
Arrange strawberries on top. In small saucepan over low heat, melt
strawberry jelly. Brush over strawberries. Chill several hours. Let stand
at room temperature 15 minutes before serving. Makes one 9-inch tart.

From . Downloaded from Glen's MM
Recipe Archive, http://www.erols.com/hosey.