-PASTRY-
1 1/4 c All purpose flour
1 Stick butter; (1/2 cup) cut
-in small pieces
1/3 c Finely chopped toasted
-hazelnuts
1 tb Cold water; (1 to 1 1/2)
FILLING
1 c Semisweet chocolate chips
2 tb Stick butter
1/4 c Water
1/4 c Powedered sugar
2 pt Strawberries; (24 ozs)
-rinsed, patted dry and
-hulled
Mix flour and nuts in a medium bowl. Cut in butter with a pastry blender or
2 knives until mixture resembles coarse crumbs. Sprinkle with 1 to 1 1/2
tbsp water and stir with a fork until blended. Gather and press into a
ball.
Flatten ball slightly. Press evenly over bottom and up sides of 9″ tart pan
until pastry extends 1/8″ above rim. Prick bottom and sides all over with a
fork. Chill in freezer 30 mins or refrigerate 1 hour. While pastry chills,
adjust oven rack to lowest position. Heat oven to 425 degrees. Bake crust
13 to 16 mins until light golden, Remove to rack to cool.
While crust cools, stir chocolate chips, butter and water in a small
saucepan over low heat until melted and smooth. remove from heat and whisk
in powdered sugar until blended and smooth. Let cool about 30 mins (mixture
will be cool but still pourable.) Pour into crust. Gently press
strawberries, hulled sides down, into filling. Refrigerate at least 1 hour
for filling to set. To serve, remove sides of tart pan and place tart
(still on pan base) on serving plate. Let stand at room temp 10 mins before
serving.
Yields
8 Servings