White Chocolate-Mint Tart with Strawberries

Makes One 9-Inch Tart; 6 to 8 Servings

5 tablespoons unsalted butter
2 tablespoons sugar
1 1/3 cups graham cracker crumbs
4 ounces white chocolate
1 1/2 cups heavy cream
1/4 teaspoon pure mint extract
1 pint fresh strawberries

1. Preheat the oven to 350 degrees. Melt the butter in the butter warmer
or saucepan. Combine the sugar and graham cracker crumbs in the
medium-size bowl and stir in the melted butter. Press the graham cracker
mixture evenly across the bottom and all the way up the sides of the
tart pan, packing it tightly with your fingertips so it is even and
compacted. Bake until crisp and golden, 6 to 8 minutes. Set aside to let

2. Finely chop the chocolate and place in a large bowl. Heat the heavy
cream in the saucepan until almost boiling. Whisk the hot cream into the
chocolate until smooth. Whisk in the mint extract. Refrigerate until
completely cooled.

3. Whip the chocolate mixture with the electric mixer until it holds

soft peaks. Refrigerate until ready to serve, up to 3 hours. Spoon into
the cooled tart shell and smooth with the spatula.

4. To serve, slice the tops off the strawberries and slice thin. Place
wedges of the tart on 6 individual dessert dishes and spoon some
strawberries alongside each wedge.

Diana Gonzalez