Strawberry Tart

Total Time

Prep: 30 min. + chilling


8 servings

Updated: Nov. 21, 2023
This creamy strawberry tart boasts a crunchy chocolate layer tucked next to the crust. Try making individual tartlets instead of one big dessert. —Dawn Tringali, Hamilton Square, New Jersey
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  • 1 sheet refrigerated pie crust
  • 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. Preheat oven to 450°. Unroll crust and press onto the bottom and up the side of an ungreased 9-in. fluted tart pan with a removable bottom. Prick bottom of crust with a fork. Place on a baking sheet. Bake until golden brown, 10-12 minutes. Cool on a wire rack.
  2. Spread melted chocolate over bottom of crust. Refrigerate until almost set, 5-10 minutes. Meanwhile, in a large bowl, beat cream cheese, cream and vanilla until smooth. Gradually beat in confectioners' sugar. Spread over chocolate layer.
  3. Arrange strawberries over filling; brush strawberries with jelly. Refrigerate for at least 2 hours. Remove side of pan before serving.

Nutrition Facts

1 piece: 545 calories, 32g fat (18g saturated fat), 69mg cholesterol, 283mg sodium, 55g carbohydrate (40g sugars, 1g fiber), 6g protein.