"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Strawberry Chocolate Tart, by Linda, is from Mom Z's Recipes #4,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
18 chocolate cream filled sandwich cookies (double stuff are really good) 1/2 c pecans -- chopped 4 Tbsp. butter -- melted Filling 1/2 tsp unflavored gelatin 2/3 c heavy cream 3 oz cream cheese -- room temp. 8 oz white baking chocolate -- coarsely chopped 2 c strawberries Garnish white chocolate curls fresh mint sprigs
In food processor, finely chop together cookies and pecans. Add melted butter; pulse until crumbs begin to hold together. Press mixture over bottom and up sides of 9" tart pan with removable bottom. Refrigerate while preparing filling.
Sprinkle gelatin over cream in a small bowl. Let stand until gelatin is softened, about 5 minutes. With electric mixer, beat cream cheese in med bowl until smooth. Add cream gelatin mixture; beat just until smooth, about 4 minutes. Pour into tart crust. Refrigerate 1 1/2 hours or until firm.
Hull strawberries; rinse. Cut berries in half. Remove side of tart pan. Mound berries in center of tart. Garnish with choc. curls and mint sprigs.
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