Strawberry-Chocolate Tart

Strawberry-Chocolate Tart

For the crust

1 3/4 cups old-fashioned rolled oats
1/4 cup granulated sugar
1/4 teaspoon salt
4 tablespoons cold butter, cut into chunks
2 tablespoons cold water

For the filling

2 cups milk
1/2 cup granulated sugar
1/3 cup Dutch-processed cocoa powder, sifted
2 tablespoons cornstarch
1/4 teaspoon salt
1/3 cup chopped bittersweet chocolate
1 teaspoon vanilla extract
2 1/2 cups sliced strawberries

Preheat oven to 400

To make the crust

In the bowl of a food processor, add oats, sugar and salt. Process until finely ground. Add butter and pulse 3 times. Pour in cold water and pulse just until the dough forms.

Scoop the mixture into a 9" round removable-bottom tart pan lightly coated with nonstick spray. Evenly press the mixture over the bottom and up the sides. Bake until the crust is browned, about 16-20 minutes. Remove and let cool completely on a wire rack.

To make the filling

In a medium saucepan, whisk together milk, sugar, cocoa, cornstarch and salt. While stirring constantly, bring mixture to a boil, reduce heat and simmer until thick - about 4-6 minutes. Remove from heat and stir in chocolate and vanilla, stirring until the chocolate has fully melted. Scoop the mixture into the crust and let cool for 10 minutes. Gently remove the tart from the pan and cool completely on a wire rack.

Arrange strawberry slices on top of custard, starting from the outside and working your way to the center. Cover loosely with parchment paper coated with nonstick spray - place in the refrigerator to chill for 8 hours before serving