Chocolate Strawberry Tart - cooking recipe

Ingredients

CRUST
33 social tea biscuits
1 cup pecans, toasted
2 tablespoons sugar
1 large egg white
FILLING
1 cup heavy whipping cream
3 tablespoons cold unsalted butter
1 1/2 cups semi-sweet chocolate chips
28 ounces strawberries, rinsed, patted dry, cap ends cut straight across, put cut sides down on paper towels

Preparation

Heat oven to 350\u00b0F Coat a 9-in. fluted tart pan with removable sides with nonstick spray.
Crust: Break cookies into food processor. Add nuts and sugar; pulse until fine crumbs form. Add egg white; pulse just to blend. Press evenly over bottom and up sides of tart pan. Freeze 10 minutes, or until firm. Cover crust with foil.
Bake 20 minutes; remove foil. Bake 5 minutes more, or until lightly browned. Cool completely in pan on a wire rack.
Meanwhile, make Filling: Heat cream and butter over medium heat until butter melts. Remove from heat, add chocolate chips and let stand 2 minutes to melt. Whisk until blended and smooth. Let stand at room temperature about 1 hour until cool but still pourable. Pour into crust. Place strawberries cut sides down on filling. Refrigerate at least 2 hours for filling to set.
To serve: Put tart pan on a small, sturdy bowl; let sides fall down. Gently slide tart off pan bottom onto a serving plate.