Tart Shell:
1/2 c. Unsalted Butter, softened
1/3 c. Granulated Sugar
1 Egg Yolk
1 c. Flour
2 1/2 Tbsp. Unsweetened Cocoa Powder

In mixing bowl cream together butter and sugar until light and fluffy.
Add egg yolk, continue to beat until blended.
On low speed mix in flour and cocoa.
Grease a 9″ tart pan with removable bottom.
Press dough evenly into bottom and up the sides of tart pan.
Place pan in freezer and chill 30 minutes before baking.
Bake 30 minutes at 350°F until center is firm.
Let cool completely.

Filling:
9 oz. White Chocolate
2/3 c. Heavy Whipping Cream
2 tsp. Kirsch

Combine chocolate and cream in small saucepan or microwave safe dish.
Over low heat on stove top or medium heat in microwave, melt until smooth.
Stir in kirsch.
Pour filling into tart shell.
Refrigerate 2-3 hours.

Topping:
2 pts. Strawberries, washed, hulled and patted dry.
1 Tbsp. Strawberry Jelly
1 tsp. Water

Slice strawberries and arrange on top of tart filling.
Melt jelly with water to make a glaze.
Brush glaze over sliced berries.
Unmold sides of tart pan before serving.