Strawberries and Cream Tart
- Ready In:
- 55mins
- Ingredients:
- 8
- Serves:
-
10
ingredients
-
Crust
- 1 (15 ounce) box pillsbury refrigerated pie crusts, softened as directed on box
-
Filling
- 1 (8 ounce) package cream cheese, softened
- 1⁄3 cup sugar
- 1⁄2 teaspoon almond extract
- 1 cup whipping cream, whipped
-
Topping
- 4 cups fresh strawberries, washed, hulled, halved
- 1⁄2 cup semi-sweet chocolate chips
- 1 tablespoon shortening
directions
- Heat oven to 450°F Bake pie crust as directed on box for One-Crust Baked Shell, using 10-inch tart pan or 9-inch glass pie plate. Cool on cooling rack 15 minutes.
- In large bowl, beat cream cheese with electric mixer on medium speed until fluffy. Gradually add sugar and almond extract; beat well. Fold in whipped cream. Spoon into crust.
- Arrange strawberry halves over filling. Refrigerate while making drizzle. In 1-quart saucepan, melt chocolate chips and shortening over low heat, stirring constantly, until smooth.
- Drizzle over strawberries and filling. Refrigerate until set, about 30 minutes. Cover and refrigerate any remaining tart.
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RECIPE SUBMITTED BY
<p>I love to cook, but hate to measure ... so I pretty much guess at everything :) </p>
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