-CRUST-
1 c All purpose flour
3 tb Sugar
1/4 ts Salt
1/3 c Walnuts; (about 1 1/2
-ounces)
1/2 c Chilled unsalted butter; cut
-into 1/2-inch
; pieces (1 stick)
2 Egg yolks
1/3 c Strawberry jam; (generous)
FILLING
3/4 c Plus 2 tablespoons whipping
-cream
6 oz Bittersweet; (not
-unsweetened) or
; semisweet
; chocolate, chopped
2 Baskets strawberries;
-hulled, halved.
; (1-pint)
For Crust:
Combine flour, sugar and salt in processor and mix. Add walnuts; process
until chopped. Add butter and cut in using on/off turns until mixture
resembles coarse meal. Add yolks and process just until moist clumps form.
Gather dough into ball; flatten to disk. Wrap in plastic and chill 30
minutes.
Preheat oven 375F. Butter 9-inch-diameter tart pan with removable bottom.
Roll out dough between sheets of waxed paper to 11-inch round. Peel off top
sheet of paper. Transfer crust to prepared pan, pressing dough firmly to
fit pan and patching if necessary. Discard paper. Trim edges of crust.
Freeze crust 15 minutes. Bake until golden brown, about 25 minutes. Spread
jam in crust. Return to oven and bake until jam sets, about 4 minutes. Cool
completely on rack.
For Filling:
Heat cream in heavy small saucepan over medium-low heat until tiny bubbles
appear around edges. Remove from heat. Add chocolate and stir until melted.
Cool until mixture is room temperature and beginning to thicken but still
pourable, stirring occasionally, about 50 minutes. Pour chocolate filling
into crust. Refrigerate until filling is set, about 1 hour 45 minutes. (Can
be prepared 1 day ahead. cover and keep refrigerated.)
Arrange strawberries cut side down in concentric circles atop filling.
Serve immediately or refrigerate up to 1 hour.
Serves 6 to 8.
Yields
1 servings