(For the crust)
• 18 sugar cones, coarsely crushed (6 ounces total)
• 1/2 teaspoon coarse salt
• 2 tablespoons granulated sugar
• 6 tablespoons (3/4 stick) unsalted butter, melted and cooled
(For the topping and filling)
• 1/3 cup strawberries
• 1/4 cup granulated sugar
• 1/4 teaspoon coarse salt
• 1 3/4 cups heavy cream
• 5 ounces dark chocolate, coarsely chopped
• 2 tablespoons confectioners' sugar
Method
- Make crust: Preheat oven to 325 degrees. In a food processor, combine cones, salt, and sugar; process until fine crumbs form. With machine running, slowly pour butter through feed tube and process until mixture resembles wet sand. Press crumbs in bottom and up side of a 9-inch fluted tart pan with a removable bottom. Bake until crust is golden brown and set, 25 minutes. Let cool completely in pan on a wire rack.
- Make filling: In a medium saucepan, bring 3/4 cup cream to a simmer; remove from heat and add chocolate. Let stand 5 minutes; whisk to combine, then let cool to room temperature. In a large bowl, whip 1 cup cream with confectioners' sugar until stiff peaks form. Gently fold in chocolate mixture until combined. Pour filling into cooled crust and refrigerate until chilled and completely set, about 1 1/2 hours (or wrap tightly with plastic and refrigerate, up to 2 days). To serve, top tart with strawberries and dust with icing sugar.
