Valentine’s truffle tart

Chef Fred
Valentine's Truffle Tart_1549899268552.jpg.jpg

Valentine’s Truffle Tart

4 sleeves Oreo cookies, crushed
6 tbsp. melted butter
16 oz. fresh strawberries
1/3 cup sweetened coconut flakes
8 oz. semisweet chocolate chips
8 oz. milk chocolate chips
1cup unsweetened coconut milk
1 tsp. vanilla

Basic Brownie Preparation

Spray a 9-inch springform pan or tart pan with release and set aside. Next, run the Oreos thru a food processor to crush. Place the crushed Oreos in a bowl and mix well with the melted butter. Now, press the crumbs into the chosen pan and refrigerate while you prepare the filling.

Using a double boiler, melt the chocolate chips, coconut milk, and vanilla together. Make sure that you stir the mixture constantly until all the ingredients are well combined and completely melted. 

Now take about half of the strawberries.  Cut into bite size pieces, and place in a small bowl. Next, add the coconut and mix to combine well. Spread half of the strawberry mixture over the bottom of the Oreo crust. Pour the melted chocolate mixture, evenly, over the strawberries and crust. Now, place the remaining strawberry mixture in the center of the tart. Finish the tart by placing half cut strawberries all the way around the outer edge of the tart. Refrigerate for 6-8 hours to set. 
  
Yield: 8-10 servings
Prep time: Active: 20 minutes
Cook time: 10 minutes, passive time: 6-8 hours
Calories: 520   

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