1-1/3 cups chocolate cookie crumbs
1/3 cup butter, melted
1 cup milk
1 egg
1/4 cup granulated sugar
2 tablespoon cornstarch
3 tablespoon orange juice
5 oz white chocolate (5 squares)
1 pkg (8 oz) cream cheese, diced
1 teaspoon grated orange peel
3/4 cup chopped fresh or frozen strawberries (drain if frozen)
Line a 9 inch pie plate with plastic wrap and lightly oil the plastic wrap to prevent sticking or use an unlined 9 inch tart pan with a removeable bottom.
In a small bowl, mix cookie crumbs with melted butter and press crumb mixture into the pie plate and up the sides to form a crust; set aside.
In a small saucepan, whisk together milk, egg and sugar; set aside.
In a small bowl, blend together cornstarch and orange juice. Stir into milk mixture.
Cook, stirring, over medium high heat until a thick custard forms. Remove from heat.
Break white chocolate into chunks and add to milk mixture, stirring, until melted and smooth.
Transfer to a mixing bowl and beat in cream cheese, until completely smooth. Stir in orange peel and strawberries and spoon into prepared crust.
Freeze for a minimum of 1-1/2 hours or until firm.
To serve, lift frozen tart from pie plate, remove plastic wrap and let stand at room temperature for 20 minutes. Serve with additional fresh berries, if desired. For an elegant garnish, melt 1 additional square of white chocolate and dip the ends of the fresh strawberries.
Makes 6 servings.