STRAWBERRY S'MORE TART

FOR THE CRUST:
1 cup graham cracker crumbs
1/4 cup sugar
1/4 cup butter, melted
FOR THE TART:
2/3 cup heavy (whipping) cream
10 ounces semisweet chocolate, chopped
1 1/2 cups thinly sliced strawberries
1/2 cup marshmallow cream
8 whole strawberries

TO MAKE THE CRUST:
Heat oven to 350 degrees F.

In small bowl, combine all crust ingredients; mix well. Press mixture in bottom and up sides of 9-inch tart pan with removable bottom or 9-inch pie pan. (If using tart pan, place on cookie sheet for easier handling).

Bake at 350 degrees for 10 minutes. Cool.

TO PREPARE THE CHOCOLATE:
Meanwhile, in medium saucepan, heat cream over low heat until bubbles form around edge of pan. Remove from heat; add chocolate and stir until melted. Cool 5 minutes or until lukewarm.

TO MAKE THE TART:
Place sliced strawberries in single layer in crust. Pour melted chocolate mixture over strawberries.

Place marshmallow creme in microwave-safe bowl. Microwave on MEDIUM for 30 seconds or until softened. Sir just until smooth. Quickly drop marshmallow creme by spoonfuls over chocolate layer. With tip of knife, swirl marshmallow creme and chocolate to marble.

Arrange 8 strawberries evenly around edge of tart. Refrigerate at least 30 minutes before serving to set chocolate.

Servings: 8
Source: Pillsbury Classic Cookbooks July 2000