1. Crust:
In food processor, finely chop together cookies and pecans. Add melted
butter; pulse until crumbs begin to hold together. Press mixture over
bottom and up sides of 9-inch tart pan with removable bottom.
Refrigerate while preparing filling.
2. Filling
Sprinkle gelatin over cream in small bowl. Let stand until gelatin is
softened, about 5 minutes. With electric mixer, beat cream cheese in
medium-size bowl until smooth. Add cream-gelatin mixture; beat just
until smooth. Transfer to small saucepan.
3. Add
white baking chocolate; cook, stirring over medium heat until gelatin is
dissolved, chocolate is melted and mixture is smooth, about 4 minutes.
Pour into tart crust. Refrigerate 1 ½ hours or until firm or overnight.
4. Hull
strawberries, rinse. Halve some of berries. Remove side of tart pan.
Mound berries in center of tart. Garnish with chocolate curls and mint
sprigs. Serves 12
