Ingredients :
1 sheet refrigerated pie pastry
100gms German sweet chocolate,
melted
2 packages (250gms 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
Method
Press pastry onto the bottom and up the sides of an un-greased 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 spread 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.
1 sheet refrigerated pie pastry
100gms German sweet chocolate,
melted
2 packages (250gms 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
Method
Press pastry onto the bottom and up the sides of an un-greased 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 spread 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.
