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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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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. 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:
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. 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.
3. Arrange strawberries over filling; brush with jelly. Refrigerate for at least 2 hours. Remove sides of pan before serving. Yield: 6-8 servings.
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