Ingredients:
Crust:
1 1/2 cups - all-purpose flour
1/2 cup - butter or margarine
1/3 cup - Florida Crystals® Organic Cane Sugar
1 - egg
1/2 cup - finely chopped pecans
Filling:
2 cups - whipping cream
3 - (6 oz) pkgs. semi-sweet chocolate chips
2 teaspoons - vanilla
Topping:
2 cups - small, whole strawberries, cleaned and hulled
1/2 cup - strawberry spreadable fruit preserves
3/4 teaspoon - almond extract
Whipped Cream

Preparation:
Combine all crust ingredients except chopped pecans in large bowl. Beat at medium speed until mixture is crumbly. Stir in pecans. Press firmly on bottom and up sides of 12-inch tart pan with removable bottom. Refrigerate 1 hour.

Preheat oven to 400°F. Bake chilled crust for 20 minutes or until lightly browned. Cool completely.

Heat whipping cream in medium saucepan over medium heat just until boiling, 5 to 8 minutes. Remove from heat; stir in chocolate chips until completely melted. Stir in vanilla. Pour into cooled crust. Refrigerate until set, about 2 hours.

Just before serving, top tart with strawberries. Melt fruit spread in small saucepan over low heat; stir in almond extract. Drizzle or brush over strawberries. Top each serving with a dollop of whipped cream.

Serves 16.

Quick Tip:
To make sweetened whipped cream, combine 1 cup of heavy cream, 2 tablespoons of Florida Crystals® Organic Cane Sugar and 1/2 teaspoon vanilla in a chilled, medium mixing bowl. Beat on medium-high speed until soft peaks form. Serve immediately, or can be refrigerated for up to 2 hours.

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