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Chocolate Truffle Strawberry Tart

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
2 cups - whipping cream
3 - (6 oz) pkgs. semi-sweet chocolate chips
2 teaspoons - vanilla
2 cups - small, whole strawberries, cleaned and hulled
1/2 cup - strawberry spreadable fruit preserves
3/4 teaspoon - almond extract
Whipped Cream

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.


Chocolate and berries are natural party partners, especially when the chocolate is this rich and creamy, and the berries are summery-fresh.