Strawberry Tart
Looking for the perfect ending to any summertime meal? Here’s a swift-to-fix, creamy tart that boasts a crunchy chocolate layer tucked next to the crust. You could also make individual tartlets instead of one big one. Thanks to Dawn Tringali of Hamilton Square, New Jersey for the recipe.
SERVINGS
|
6-8
|
CATEGORY
|
Dessert
|
METHOD
|
Baked
|
PREP |
20 min. |
COOK
|
10 min.
|
TOTAL
|
30 min.
|
INGREDIENTS
- 1 sheet refrigerated pie pastry
- 3 ounces German sweet chocolate, melted
- 2 packages (8 ounces each) cream cheese, softened
- 3 tablespoons heavy whipping cream
- 2 teaspoons vanilla extract
- 1-3/4 cups confectioners' sugar
- 2-1/2 cups sliced fresh strawberries
- 1/4 cup red currant jelly
DIRECTIONS
Press pastry onto the bottom and up the sides of an ungreased 9-in. fluted tart pan with a removable bottom. Place on a baking sheet. Bake at 450° for 10-12 minutes or until golden brown. Cool on a wire rack.
Spread melted chocolate over bottom of crust. Cover and refrigerate for 5-10 minutes or until almost set. Meanwhile, in a large mixing bowl, beat the cream cheese, cream and vanilla until smooth. Gradually beat in confectioners' sugar. Spread over chocolate layer.
Arrange strawberries over filling; brush with jelly. Cover and refrigerate for at least 2 hours. Remove sides of pan before serving. Yield: 6-8 servings.