Chocolate Berry Tart is a great showcase for summer fruits. The crushed shortbread crust is topped by a layer of candy-based ganache and the Chocolate Pastry Cream filling is treated to an extra helping of chocolate chips!
Make Ganache Filling Heat cream and candy in medium saucepan whisking until chocolate is melted and smooth. Do Not Boil. Cool.
Make Crust Preheat oven to 375º. Lightly spray bottom of 9-inch tart pan. In small bowl combine all crust ingredients. Mix well. Pat mixture into bottom and sides of tart pan. Bake 7-9 minutes. Cool.
Chocolate Pastry Cream In medium saucepan combine milk and chocolate, bring to a simmer and stir until chocolate is melted and smooth. Combine sugar, flour, cornstarch and egg yolks in mixer bowl. Beat on high speed until thick and pale yellow about 2 minutes.
Gradually pour about 1/3 of the hot milk mixture into egg mixture, stirring to combine. Scrape the egg mixture back into the pan and cook whisking constantly, scraping the bottoms and corners of the pan to prevent scorching, over low to medium heat until the custard is thickened and begins to bubble.
Continue to cook whisking 45-60 seconds. Using a clean spatula, scrape the custard into a clean bowl. Stir in vanilla extract. Cover the surface with wax or parchment paper to prevent skin from forming. Let cool; refrigerate 20 minutes. Will keep refrigerated up to two days.
Meanwhile spread ganache into cooled crust. Top with chocolate pastry cream and garnish with fresh strawberries. Refrigerate several hours before serving.