-
1
Combine flour, sugar and salt in processor and mix.
-
2
Add walnuts; process until chopped.
-
3
Add butter and cut in using on/off turns until mixture resembles coarse meal.
-
4
Add yolks and process just until moist clumps form.
-
5
Gather dough into ball; flatten to disk.
-
6
Wrap in plastic and chill 30 minutes.
-
7
Preheat oven 375F.
-
8
Butter 9-inch-diameter tart pan with removable bottom.
-
9
Roll out dough between sheets of waxed paper to 11-inch round.
-
10
Peel off top sheet of paper.
-
11
Transfer crust to prepared pan, pressing dough firmly to fit pan and patching if necessary.
-
12
Discard paper.
-
13
Trim edges of crust.
-
14
Freeze crust 15 minutes.
-
15
Bake until golden brown, about 25 minutes.
-
16
Spread jam in crust.
-
17
Return to oven and bake until jam sets, about 4 minutes.
-
18
Cool completely on rack.
-
19
Heat cream in heavy small saucepan over medium-low heat until tiny bubbles appear around edges.
-
20
Remove from heat.
-
21
Add chocolate and stir until melted.
-
22
Cool until mixture is room temperature and beginning to thicken but still pourable, stirring occasionally, about 50 minutes.
-
23
Pour chocolate filling into crust.
-
24
Refrigerate until filling is set, about 1 hour 45 minutes.
-
25
(Can be prepared 1 day ahead.
-
26
cover and keep refrigerated.)
-
27
Arrange strawberries cut side down in concentric circles atop filling.
-
28
Serve immediately or refrigerate up to 1 hour.
