Diana's Desserts - www.dianasdesserts.com
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Strawberry Almond Chocolate Tart

in Diana's Recipe Book

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Servings: 8
1 purchased refrigerated pastry for 9-inch pie

1/4 cup strawbery jam

1 cup (6 ounces) semi-sweet chocolate chips

2/3 cup sweetened condensed milk

1 tbsp. amaretto liqueur or 1/2 teaspoon almond extract

2 cups sliced strawberries

2 tbsp. toasted almonds, sliced

Confectioners sugar (for garnishing top)

Place unfolded pastry on ungreased baking sheet.
Turn edges under 1/2 inch; flute.
Prick pastry with tines of a fork.
Bake in preheated 425° F. oven for 10 to 12 minutes or
until golden brown.
Cool completely on wire rack.
Spread with jam.
Microwave chips and sweetened condensed milk in
medium, microwave-safe bowl on HIGH (100%) power
for 1 minute; stir until smooth.
Microwave a few seconds longer, if necessary.
Stir in liqueur.
Pour over jam; spread to edges. Chill for 1 hour or until
chocolate is set.
Arrange strawberries over chocolate; sprinkle with
almonds. Sprinkle top with confectioners sugar.

Serve immediately.

Source: DianasDesserts.com
Date: February 7, 2002

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