Strawberries and Cream Tart Tuesday, April 5, 2011


1box Pillsbury® refrigerated pie crusts, softened as directed on box
1 8 oz pkg cream cheese, softened
1/3 cup sugar
¼ to ½ tsp almond extract
1cup whipping cream, whipped

4cups fresh strawberries, washed, hulled, halved
1/2cup semisweet chocolate chips
1 TBSP shortening


Heat oven to 450 deg. 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. Melt chocolate chips and shortening in the microwave for 30 seconds. Stir. If necessary, continue to heat in 15 second intervals until smooth when you stir. Drizzle over strawberries and filling. Refrigerate until set, about 30 minutes. Cover and refrigerate any remaining tart.


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