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Strawberry Tart

 Strawberry Tart
Looking for the perfect ending to any summertime meal? Here's a swift-to-fix, creamy strawberry tart that boasts a crunchy chocolate layer tucked next to the crust. You could also make individual tartlets instead of one big one. —Dawn Tringali, Hamilton Square, New Jersey
6-8 ServingsPrep: 30 min. + chilling


  • 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. Refrigerate for 5-10
  • minutes or until almost set. Meanwhile, in a large 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. Refrigerate for
  • at least 2 hours. Remove sides of pan before serving. Yield: 6-8
  • servings.
Nutritional Facts: 1 serving (1 slice) equals 432 calories, 22 g fat (12 g saturated fat), 44 mg cholesterol, 187 mg sodium,

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Strawberry Tart (continued)

Nutritional Facts: 57 g carbohydrate, 1 g fiber, 4 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.