Chocolate Strawberry Tr uffle Tart (go to www.europeantarts.com for how to photographs)
This is a stunning tart and what is better than chocolate-coated strawberries? To make this even more inviting, it is one of the easiest of desserts to make. It’s all in the finish! 9� Chocolate Graham Cracker Crumb Crust Base Recipe for 9� Chocolate Truffle Tart 1 quart ripe strawberries Prepare the base recipe for the truffle tart and fill the shell. Refrigerate until set. Release from the pan. This can be done several days ahead if desired. Several hours before serving, cut the tops off the strawberries. Place them, cut side down, on a cutting board. Depending upon the size of the strawberries, cut straight down into 4 to 6 evenly spaced slices. Keep them together and continue in this fashion with the remaining strawberries. Starting at the outer edge of the tart, lay the strawberries down slightly over the edge of the filling with the pointed ends toward the edge of the tart. Continue until you have completed the circle. Alternate a second circle of strawberries inside the first circle with the pointed ends between those of the row above. Continue in this manner until you have reached the center and completely filled the tart. The size of the circles will decrease until you have room for only about 2 to 4 slices in the middle. Refrigerate until about 1 hour prior to serving. Make sure to display it for several hours for maximum effect. Cut into 10 to 12 pieces.