Chocolate-Covered Strawberry Tart

Ingredients:

Cake

• 2.5 cups chopped chocolate wafer cookies (about 250 gr.)
• 2 tablespoons of sugar
• 110 g unsalted butter, melted

Filling

• 2 cups heavy cream
• 0.5 cups of milk
• 1 packet (34 g) of freeze-dried strawberries
• 1 package (340 g) white chocolate granules
• 2 tsp vanilla extract

Topping

• 1 cup of setting chocolate ice cream topping
• 7 chocolate-covered strawberries drizzled with white chocolate
• 16 strawberries, hulled and halved

Preparation:

1. Cake:
   
   Preheat oven to 175°C.
   
   In a large bowl, combine crushed chocolate wafer cookies and sugar. Pour in melted butter and mix well. Pour the mixture into a 27cm pie pan. Place on a baking sheet and bake for 10 minutes. Let cool completely.
2. Filling:
   
   In a medium saucepan, combine the cream, milk, and freeze-dried strawberries. Bring to a boil, remove from heat, and stir in the white chocolate and vanilla extract. Let sit for a few minutes until the chocolate melts, then stir.
   
   Transfer to a blender and blend until the strawberries are pureed and the mixture is smooth. Spread the filling on the prepared crust and refrigerate for 3-4 hours until completely set. Once set, place in the freezer for 30 minutes.
3. Topping:
   
   Pour the filling chocolate ice cream toppingto completely cover it. Place the chocolate-covered strawberries in the center of the tart. Arrange the sliced ​​strawberries side by side, cut-side down, along the edge of the tart, with the pointed ends facing the center. Slice the tart with a hot knife and serve.