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Chocolate-Dipped Strawberry Tart with Pecan Crumb Crust

Chocolate-Dipped Strawberry Tart with Pecan Crumb Crust

Yield: 1 pie, 8 servings
16 graham cracker squares, finely
crushed (about 1 1⁄4 cups
1⁄3 cup butter, melted
1⁄4 cup sugar
1⁄4 cup finely chopped pecans
1⁄4 cup whipping cream
1 cup semi-sweet chocolate morsels,
1⁄2 tsp. vanilla extract
2 tsps. vegetable oil
4-5 cups strawberries, stemmed and halved

  1. Heat oven to 375ºF.
  2. In small bowl, mix together graham cracker crumbs, butter, sugar and pecans until combined; press firmly onto bottom and side of 9-inch pie dish. Bake 8 to 10 minutes or until lightly browned.
  3. Meanwhile, in small saucepan, heat cream over medium heat just to a boil; remove from heat. Add 1⁄2 cup of the chocolate morsels and vanilla; whisk until chocolate is melted and mixture is smooth. Spread onto bottom of crust.
  4. In small microwave-safe dish, microwave remaining 1⁄2 cup chocolate morsels and oil on HIGH 45 seconds; stir. Microwave at 10-second intervals, stirring until smooth.
  5. To assemble, dip small end of each strawberry half into chocolate to cover by one-third, allowing excess chocolate to drip off. Starting from the outside edge, arrange strawberry halves, cut sides down and chocolate ends up, in tight concentric circles to fill crust. Refrigerate tart 2 hours or until chocolate is firm. For best chocolate flavor, allow tart to stand at room temperature 10 minutes before cutting.

Recipe and photo by the California Strawberry Commission

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