Strawberry Tart

Photo: R. Bromberg
For the Pastry Shell:
1 cup all purpose flour
6 Tbs frozen unsalted butter, cut into 1 Tbs pieces
3 Tbs sugar
1 egg yolk
1 Tbs cold water
1/8 Teaspoon salt
With metal blade in place, put all ingredients into food processor. Pulse rapidly until ball of dough forms on top of blade.
Chill dough for 1 hour.
Roll out chilled dough on lightly floured surface to fit an 8 or 9 inch tart pan with a removable bottom. Prick bottom with fork. Bake for 12 minutes in preheated 375 degree oven.

Cool shell and paint bottom with a thin layer of semi sweet melted chocolate.
Wash 1 quart of strawberries and cut in halves.
Arrange berries in circular fashion. Sprinkle with coarse sugar.
Serve with whipped cream.