CHOCOLATE CREAM STRAWBERRY TART

Pastry for 1 crust pie

1/4 cup sugar
3 tbsp all-purpose flour
1/4 tsp salt
1 cup milk
4 egg yolks
1 pkg (6-oz) Nestle Toll House semi-sweet chocolate morsels
2 tbsp butter
2 tsp vanilla extract
2 pints fresh strawberries, washed & hulled
2 tbsp strawberry jelly

Shell:
Preheat oven to 425 degrees.
Fit pastry dough into a 9-inch removable bottom tart pan. Press firmly into bottom and sides of pan: trim edges. Line with foil and weight with dried beans or pie weights. Bake at 425 for 10 minutes. Remove foil; bake another 2 to 3 minutes. Cool completely. Remove from pan.

Pastry Cream:
In a medium saucepan, combine sugar, flour and salt; gradually add milk. Cook over low heat, stirring constantly, until mixture boils. Boil 2 minutes, stirring constantly; remove from heat.

Beat in egg yolks and return to the heat; cook for another minute. Remove from heat. Add the chocolate morsels, butter and vanilla. Stir until morsels are melted and mixture is smooth. Place plastic wrap over the surface and chill 30 minutes.

Stir cream and spread evenly into the prepared tart shell. Arrange the strawberries on top.

Melt the jelly in a small saucepan over low heat. Brush over the strawberries. Chill tart thoroughly. Let stand for 15 minutes before serving.

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