My Sweet-Tart with Bittersweet Chocolate Cream


1 Star Dough pastry round
1/4 c. Sugar
3 tbl All- purpose flour
1/4 tsp Salt
! cup Milk
4 Egg yolks
6 oz bittersweet chocolate
2 tsp Butter
2 tsp Vanilla extract
2 cup fresh washed and cut Berries

Preheat oven to 425 degrees.

Fit pastry dough into 9-inch removable-bottom tart pan.
Press dough firmly into bottom and sides of pan; trim edges. Line pastry dough with foil;
weight with dried beans. Bake at 425 degrees for 10 minutes. Remove foil; bake additional
4-6 minutes.- (Baked to a light golden brown)
Cool completely. Remove from pan.

Pastry Cream: In 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; return to heat and
cook 1 minute longer. Remove from heat. Add cut chocolate , butter and vanilla extract.
Stir until chocolate is melted and mixture is smooth. Place plastic wrap on
surface of pastry cream. Chill 30 minutes. Stir; spread evenly into baked Tart Shell.

Arrange fresh berries on top. In small saucepan over low heat, melt strawberry jelly.
Brush over strawberries. Chill several hours. Let stand at room temperature 15 minutes before serving