Recipe: Strawberry Tart

Recipe: Strawberry Tart
Pic Courtesy: Thinkstock Images (Image used for representational purpose only)


1 sheet refrigerated pie pastry

100 gms German sweet chocolate, melted

2 packages (250 gms each) cream cheese, softened

3 tablespoons heavy whipping cream

1-3/4 cups confectioners' sugar

2 teaspoons vanilla extract

1/4 cup red currant jelly

2-1/2 cups sliced fresh strawberries


Press pastry onto the bottom and up the sides of an ungreased 9-in. fluted tart pan with a removable bottom.

Place it on a baking sheet and bake at 450° for 10-12 minutes or until golden brown tint.

Spread melted chocolate over bottom of the crust and then refrigerate for 5-10 minutes.

Meanwhile, in a large bowl, beat the cream cheese, cream and vanilla and create a smooth batter.

Gradually beat in confectioners' sugar and spraed a layer of chocolate over.

Arrange the half cut strawberries over the filling and brush gently with jelly.

Do not forget to refrigerate for at least 2 hours.

Remove sides of pan before serving.