Preheat oven to 350°F. Combine honey graham crackers and salt in a food processor and pulse together to form crumbs. Add melted butter and pulse until incorporated. Press mixture tightly into bottom and up the sides of a 9-inch round removable-bottom tart pan. Place tart pan on a foil-lined baking sheet. Bake crust for 20-22 minutes, until deeply golden and set. Place baking sheet with tart pan on a wire rack and cool crust completely. Bring heavy cream almost to a boil in a saucepan over medium-high heat. Place chopped chocolate in a glass bowl and pour warm cream over chocolate. Cover bowl with a plate and let stand for 2 minutes, then whisk until smooth. Whisk in vanilla. To assemble, pour 1/3 of the chocolate mixture into cooled tart shell and smooth. Add 1/2 cup strawberry slices in a single layer. Pour remaining chocolate mixture over strawberry layer and smooth top. Refrigerate tart for 1½ hours to set the chocolate. Once chilled, remove the outer ring from tart pan and use a thin metal spatula to loosen tart shell from the bottom. Plate tart and top with 1½ cups of fresh strawberry slices.

NO-BAKE CHOCOLATE STRAWBERRY TART originally posted on by Elegant Island Living magazine.

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