Strawberry Tart Recipe

5 5 9
Strawberry Tart Recipe
Strawberry Tart Recipe photo by Taste of Home
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Strawberry Tart Recipe

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5 5 9
Publisher Photo
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
MAKES:
6-8 servings
TOTAL TIME:
Prep: 30 min. + chilling
MAKES:
6-8 servings
TOTAL TIME:
Prep: 30 min. + chilling

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.
Originally published as Strawberry Tart in Simple & Delicious May/June 2007, p37

Nutritional Facts

1 slice: 432 calories, 22g fat (12g saturated fat), 44mg cholesterol, 187mg sodium, 57g carbohydrate (41g sugars, 1g fiber), 4g protein.

  • 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
  1. 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.
  2. 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.
  3. 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.
Originally published as Strawberry Tart in Simple & Delicious May/June 2007, p37

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Reviews forStrawberry Tart

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MY REVIEW
PageRD User ID: 5881442 259015
Reviewed Jan. 1, 2017

"This was so delicious my guest just gobbled it up. I didn't have the chocolate so I made it without. Definitely a keeper."

MY REVIEW
dalajohnson User ID: 824065 165130
Reviewed Jul. 13, 2013

"this was very good, however I did not add the chocolate and it tasted great"

MY REVIEW
Kathie1026 User ID: 5631509 97083
Reviewed Sep. 5, 2011

"Tastes like a recipe from a master chef. My husband forwarned me that if I make one to take to a family gathering, I'd better make one to leave at home."

MY REVIEW
coolbreeze35 User ID: 4814587 77822
Reviewed Jun. 29, 2011

"I've made at least 4 of these delicious and beautiful tarts. It is fabulous!"

MY REVIEW
dianeve User ID: 643652 96067
Reviewed Jun. 5, 2010

"Delicious. The chocolate added just the right touch."

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