Recipe - Chocolate Cream Strawberry Tart

TART SHELL
Pastry for one crust 9inch
pie

PASTRY CREAM
One fourth cup Sugar
3 tablespoon Allpurpose flour
One fourth teaspoon Salt
1 cup Milk
4 Egg yolks
1 pack (6oz) Nestle Toll House
semisweet chocolate
morsels
2 tablespoon Butter
2 teaspoon Vanilla extract
2 pt Strawberries; washed and
hulled
2 tablespoon Strawberry jelly

Tart Shell: Preheat oven to 425 degrees. Fit pastry dough into 9inch
removablebottom tart pan. Press dough firmly into bottom and sides of pan;
trim edges. Line pastry dough with foil; weight with dried beans. Bake at
425 degrees for 10 minutes. Remove foil; bake additional 23 minutes. Cool
completely. Remove from pan.

Pastry Cream: In medium saucepan, combine sugar, flour and salt. Gradually
add milk. Cook over low heat, stirring constantly, until mixture boils.
Boil 2 minutes, stirring constantly; remove from heat. Beat in egg yolks;
return to heat and cook 1 minute longer. Remove from heat. Add Nestle Toll
House semisweet chocolate morsels, butter and vanilla extract. Stir until
morsels are melted and mixture is smooth. Place plastic wrap on surface of
pastry cream. Chill 30 minutes. Stir; spread evenly into baked Tart Shell.
Arrange strawberries on top. In small saucepan over low heat, melt
strawberry jelly. Brush over strawberries. Chill several hours. Let stand
at room temperature 15 minutes before serving. Makes one 9inch tart.

From Favorite Recipes: Nestle Sweet Treats. Downloaded from Glen's MM
Recipe Archive, http://www.erols.com/hosey.