Strawberry-Chocolate Tart

Strawberry-Chocolate Tart
Servings: 12 Prep 25 mins Chill 1 hr 30 mins or overnight Cook 4 mins


  • 14 chocolate cream-filled sandwich cookies
  • 3/4 cup pecans, chopped
  • 2 tablespoons butter, melted
  • 1/2 teaspoon unflavored gelatin
  • 2/3 cup heavy cream
  • 1 package (3 ounces) cream cheese, at room temperature
  • 8 ounces white baking chocolate, coarsely chopped
  • 2 cups strawberries
  • White chocolate curls
  • Fresh mint sprigs

Make It


1. 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-inch tart pan with removable bottom. Refrigerate while preparing filling.


2. Sprinkle gelatin over cream in small bowl. Let stand until gelatin is softened, about 5 minutes. With electric mixer, beat cream cheese in medium-size bowl until smooth. Add cream-gelatin mixture; beat just until smooth. Transfer to small saucepan. Add white baking chocolate; cook, stirring, over medium heat until gelatin is dissolved, chocolate is melted and mixture is smooth, about 4 minutes. Pour into tart crust. Refrigerate 1-1/2 hours or until firm, or overnight.

3. Hull strawberries; rinse. Halve some of berries. Remove side of tart pan. Mound berries in center of tart. Garnish with chocolate curls and mint sprigs. Makes 12 servings.

Nutrition Facts

Servings Per Recipe: 12; Amount Per Serving: cal. (kcal): 317, Fat, total (g): 24, chol. (mg): 35, sat. fat (g): 11, carb. (g): 23, fiber (g): 2, pro. (g): 4, sodium (mg): 132, Percent Daily Values are based on a 2,000 calorie diet.