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Home > Recipes > It's the Berries Chocolate Tart

It's the Berries Chocolate Tart Recipe

It’s the Berries Chocolate Tart
  • Intermediate

Find Similar Recipes:

Tarts x Intermediate x HERSHEY’S Milk Chocolate Chips x HERSHEY’S Semi-Sweet Chocolate Chips x HERSHEY’S SPECIAL DARK Mildly Sweet Chocolate Chip x
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Skill Level:
Intermediate

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Nutrition Information

Serving Size:
Servings per Recipe:

  Amount Per Serving %DV *
Calories 0 -
Calories from Fat 0 -
Total Fat 0g 0% DV
Saturated Fat 0g 0% DV
Trans Fat 0g -
Cholesterol 0mg 0% DV
Sodium 0mg 0% DV
Total Carbohydrates 0g 0% DV
Dietary Fiber 0g 0% DV
Sugars 0g -
Protein 0g -
Vitamin A - 0% DV
Vitamin C - 0% DV
Calcium - 0% DV
Iron - 0% DV

*Percent Daily Values (% DV) are based on a 2,000 calorie diet.

Ingredients

  • 2 cups (1 pt.) fresh strawberries, rinsed and hulled
  • 1/4 cup granulated sugar
  • 1/4 teaspoon salt
  • 2 cups (12-oz. pkg.) HERSHEY'S SPECIAL DARK Chocolate Chips or HERSHEY'S Semi-Sweet Chocolate Chips or (11.5 oz. pkg.) HERSHEY'S Milk Chocolate Chips
  • 1/2 cup milk
  • 2 egg yolks, beaten
  • 1/2 cup powdered sugar
  • 1-1/2 cups all-purpose flour
  • 3/4 cup (1-1/2 sticks) butter or margarine, softened

Directions

1. Heat oven to 350°F.

2. Beat butter and powdered sugar in small bowl until smooth; add flour, beating until blended. Using fingers, press mixture onto bottom and up sides of 9-1/2-inch or 11-inch round tart pan with removable bottom. Bake 20 to 25 minutes or until lightly browned; cool completely.

3. Place milk in medium microwave-safe bowl. Microwave at MEDIUM (50%) 1 to 1-1/2 minutes until hot, but not boiling. Using whisk, stir in egg yolks, granulated sugar and salt. Microwave at MEDIUM 30 seconds at a time, stirring after each heating, until hot, smooth and slightly thickened; stir in chocolate chips until melted and mixture is smooth. Pour into prepared crust. Place plastic wrap directly onto surface; refrigerate until firm.

4. Remove plastic wrap from filling just before serving. Cut strawberries into 1/4-inch slices; arrange over top of tart. Serve cold; refrigerate leftover tart. 10 to 12 servings.

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