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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
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.
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.
Arrange strawberries over filling; brush strawberries with jelly. Refrigerate for at least 2 hours. Remove side of pan before serving.