Taste of Home
2011 Collectors Edition
Who can resist a strawberry tart. Having never made one, I was in for the surprise of my taste buds. I had seen picked strawberries at a local farm stand for $5.00 a quart and I refused to pay that. Close to the house is a farm that you can pick your own. Offered at a better price of $2.00 a pound. I picked into the evening, until they closed the patch. I didn't do the math, the thrill of just picking my own berries is enough for me.
It has been hot and humid in Maine, I didn't think twice of turning on the oven long enough to bake the shell. It was worth the heat. The tart is easy to make but it has to be refrigerated for a couple of hours before being served. The strawberries are sweet, and juicy. The crust is flaky, with a hidden layer of German chocolate giving every bite a crunch of chocolate. Then layered with a smooth and silky filling. And topped off with those beautiful little red gems. I added a few blueberries that were picked in my back yard. My taste testers all sampled the tart and agreed it was very tasty on a hot, humid summer night in Maine.
1 sheet of refrigerated pie pastry
3 ounces of German sweet chocolate, melted
2 package of softened cream cheese, (8 ounces each)
3 tablespoons heavy whipping cream
2 tsp vanilla
1 3/4 cups of confectioners' sugar
2 1/2 cups of thinly sliced strawberries
1/4 cup red current jelly
Using a tart pan, un-greased with removal bottom, place the pre-made pie crust over the pan and adjust the crust into the tart pan. Using your hands you can press around the top edge of the pan and it will cut the extra crust for you. Place the tart pan on a baking sheet and bake at 450 degrees for about 8-10 minutes or until golden brown. Remove from the oven leaving it to cool on a rack.
Melt the chocolate in a microwave dish. After the tart has cooled spread the melted chocolate on the bottom of the tart then place in the refrigerator until it has set. About 5-10 minutes.
In a large mixing bowl add the softened cream cheese, whipping cream, vanilla and the confectioners' sugar and carefully blend this until smooth and creamy. Spread this over the chocolate base in the tart pan.
Arrange the sliced strawberries making a pretty pattern over the filling. Melt the red current jelly in the microwave and then brush this over the strawberries. Cover and refrigerate for at least 2 hours prior to serving. Then remove the tart from the pan and place on a flat serving dish.
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