View Full Version : Jack Stack Barbecue Chocolate-Strawberry Tart



Antilope
November 18th, 2012, 08:05 PM
Jack Stack Barbecue Chocolate-Strawberry Tart

Yield: 6 servings.

Crust:
28 Oreo cookies
6 tablespoons (3/4 stick ) butter, at room temperature

Filling:
1 box (3 ounces ) devil’s food or chocolate instant pudding and pie filling
2/3 cup unsweetened cocoa powder
3/4 cup cold milk
2/3 cup sour cream
2 tablespoons crème de cacao
30-40 strawberries, rinsed

Crust: In a food processor, crush cookies until no white filling remains visible. Add butter; pulse until blended and crumbs begin to stick together. Transfer to rectangular 14 x 4 x 1 ¼ inch tart pan with removable bottom; press up sides and over bottom to form ¼ inch thick crust. Refrigerate.

Filling: In large bowl, whisk pudding mix and cocoa powder. In small bowl, whisk milk, 1/3 cup sour cream and crème de cacao. Add milk mixture to pudding mixture; beat on low until just moistened. Increase speed to medium-high; beat 2 minutes (into the consistency of frosting ). Scrape into tart shell; spread level. Refrigerate 1 hour. ( Recipe may be prepared up to this point, covered in plastic wrap and refrigerated for 4 hours or overnight. )

Gently spread the remaining 1/3 cup sour cream over the filling. Arrange strawberries over the top. Serve immediately.

Compliments of Fiorella's Jack Stack Barbecue