Tarts
1 cup all-purpose flour
1/4 cup ground pecans
2 tablespoons granulated sugar
Pinch salt
1/4 teaspoon grated orange rind
1/2 cup butter softened
1 egg yolk
4 teaspoons orange juice
FILLING:
3 ounces milk or white chocolate
4 cups strawberries
Pecan Pastry: In bowl or food processor, mix together flour, pecans, sugar, salt and orange rind. Cut in butter until crumbly.
Stir together egg yolk and orange juice; drizzle over crumbs. Toss or process with on/off motion until mixture holds together.
Press into ball, flatten, wrap and chill for at least 20 min. ( dough can be stored for up to 3 days in refrigerator or 2 months in freezer). Let soften at room temp. before rolling.
On lightly floured pastry cloth using stockinette-covered rolling pin, or between 2 sheets of waxed paper, roll pastry to 1/4 inch thickness to fit either 13X4 inch or 9-inch flan pan with removable bottom. Trim edges; prick at 1/2 inch intervals.
Chill for 30 min. Line with foil and fill with pie weights or dried beans. Bake in 400 f oven for 10 to 12 min. longer or until crisp and golden brown. Protect edges with foil, if necessary. Let cool on rack. remove sides of pan.
Filling: In double boiler over hot water, melt chocolate. Spread about 2/3 over inside of shell. Fill with neat arrangement of berries, tips up. Drizzle remaining chocolate over berries and refrigerate until firm.