Several hours before serving, hull the strawberries.  Place them, hulled side down on a cutting board.  Depending upon the size of the strawberries, cut straight down into 4 to 6 evenly spaced slices.  Keep them together and continue in this fashion with the remaining strawberries.

Starting at the outer edge of the tart, lay the strawberries down slightly over the edge of the filling with the pointed ends toward the edge of the tart.  Continue until  you have completed the circle.

Alternate a second circle of strawberries inside the first circle wit the pointed ends between those of the row above.

Alternate a second circle of strawberries inside the first circle with the pointed ends between those of the row above.

Continue in this manner until you have reached the center and completely filled the tart.

The size of the circles will decrease until you have room for only about 2 to 4 slices in the middle.

The post Chocolate Strawberry Truffle Tart appeared first on European Tarts.

Crust – For how to photos, please see Chocolate Crumb Crust.

Bring the cream to a simmer.

do not let it boil.  Add the chocolate;

submerge it under the cream.

and let sit for a few minutes then whisk until smooth.

In the meantime while the chocolate is softening place the peanuts in the bottom of the crust.

Place the marshmallows over the peanuts

.

Pour the chocolate mixture over the nuts and marshmallows which will float to the top.

Push the marshmallows below the chocolate.

Refrigerate to set.

Release the tart.  Cut into 10 to 12 pieces.

The post S’Mores Tart appeared first on European Tarts.