Printable | Taste of Home

Strawberry Tart

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

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

Printed from tasteofhome.com Oct 13, 2008

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Strawberry Tart cont.

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.