March Recipe: Strawberry Chocolate Tart



  •   1-2/3 C- slivered almonds, toasted
  •   1/4 C- butter, cut into pieces
  •   3 T. – sugar
  •   1 – egg yolk
  •   1/2 cup – honey (key ingredient!)
  •   1/2 C – unsweetened cocoa powder
  •   1 teaspoon – grated orange peel
  •   2 teaspoons – warm water
  •   1 pint – strawberries, hulled & sliced



Place toasted   almonds in food processor with metal blade in place; process until finely   ground.

Add margarine,   sugar and egg yolk; process until dough forms a ball.  Chill 1 hour.

Spray 9-inch tart   pan (with removable bottom) generously with nonstick cooking spray. Press   dough into bottom and up sides of tart pan. Dough will be sticky.

Bake at 350°F for   12 to 15 minutes, until shell is golden brown. Remove from oven and cool.

In small bowl,   whisk together honey, cocoa powder, orange peel and 2 teaspoons warm water.

To assemble tart,   spread chocolate filling into cooled tart shell. Arrange sliced strawberries   in overlap-ping rings to cover.

Refrigerate until   ready to serve.