INGREDIENTS
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Baked 9 inch tart shell (use your favorite crust recipe or buy a premade pie shell)
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8 ounces semi-sweet chocolate, chopped
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1 cup heavy cream
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1 teaspoon vanilla
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16 ounces ripe strawberries*, sliced (I saved the outer slices for a fruit salad)
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1/2 cup red currant jelly
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*I used Driscoll's brand strawberries