Strawberry Tart - Carolina Country

Strawberry Tart

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Strawberry Tart


  • 1 sheet refrigerated pie pastry
  • 3 ounces German sweet chocolate, melted
  • 2 packages (8 ounces each) cream cheese, softened
  • 3 tablespoons heavy whipping cream
  • 2 teaspoons vanilla extract
  • 1¾ cups confectioners’ sugar
  • 2½ cups sliced fresh strawberries
  • ¼ cup red currant jelly


  1. Press pastry onto bottom and up the sides of an ungreased 9-inch fluted tart pan with a removable bottom. Place on a baking sheet. Bake at 450 degrees for 10–12 minutes or until golden brown. Cool on a wire rack.

  2. Spread melted chocolate over bottom of crust. Cover and refrigerate for 5–10 minutes or until almost set. Meanwhile, in a large bowl, beat the cream cheese, cream and vanilla until smooth. Gradually beat in confectioners’ sugar. Spread over chocolate layer.

  3. Arrange strawberries over filling; brush with jelly. Cover and refrigerate for at least 2 hours. Remove sides of pan before serving.



Recipe courtesy of

Taste of Home magazine

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