Crust:

1 cup graham cracker crumbs	� cup sugar	� cup butter, melted

Tart:

10 oz. semisweet chocolate, chopped	2/3 cup whipping cream	1 � cups thinly sliced strawberries
� cup marshmallow creme	8 whole strawberries

1. Heat oven to 350�. In small bowl, combine all crust ingredients; mix well. Press mixture in bottom and up sides of 9" tart pan with removable bottom or 9" pie pan. (If using tart pan, place on cookie sheet for easier handling.) Bake for 10 minutes. Cool.
2. Meanwhile, in medium saucepan, heat whipping cream over low heat until bubbles from around edge of pan. Remove from heat; add chocolate and stir until melted. Cool 5 minutes or until lukewarm.
3. Place sliced strawberries in single layer in crust. Pour melted chocolate mixture over strawberries.
4. Place marshmallow creme in microwave-safe bowl. Microwave on MEDIUM for 30 seconds or until softened. Stir just until smooth. Quickly drop marshmallow creme by spoonfuls over chocolate layer. With tip of knife, swirl marshmallow creme and chocolate to marble.
5. Arrange 8 strawberries evenly around edge of tart. Refrigerate at least 30 minutes before serving to set chocolate.

Recipe fact:
Melting chocolate and cream together forms a ganache, a versatile mixture that is used as a filling or frosting and to make truffles.

Ingredient info:
Chocolate baking squares contain more cocoa butter than chocolate chips. Therefore, baking squares melt to a thinner consistency, melt more easily and taste more chocolaty than chocolate chips. Chocolate chips contain less cocoa butter because they are designed to hold their shape in baked items.

Microwave option:
Combine the chocolate and cream together in a microwave-safe bowl. Using MEDIUM power, microwave 2 to 2 � minutes. Remove from microwave and stir until chocolate is completely melted.

Serving size: 1/8 of recipe
Calories: 420
Calories from fat: 230
Dietary exchanges: 1 starch, 2 fruit, 5 fat OR 3 carbohydrate, 5 fat