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Ingredients

Crust:
Filling:
Garnish:

Directions

Crust:
  • 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.

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Filling:
  • 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.

Instructions Checklist
Instructions Checklist
Instructions Checklist
  • 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

317 calories; 24 g total fat; 11 g saturated fat; 35 mg cholesterol; 132 mg sodium. 23 g carbohydrates; 2 g fiber; 4 g protein;

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