Strawberries and Cream Tart
INGREDIENTS:
Crust
1 box refrigerated pie crusts, softened as directed on box Filling
1 package (8 oz) cream cheese, softened
1/3 cup sugar
1/4 to 1/2 teaspoon almond extract
1 cup whipping cream, whipped
Topping
4 cups fresh strawberries, washed, hulled, halved
1/2 cup semisweet chocolate chips
1 tablespoon shortening
DIRECTIONS:
1 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.
2 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.
3 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.
For a different look, use whole strawberries and dip the pointed end of each strawberry into melted chocolate so it's half covered. Set stem-end-down on waxed paper-lined tray. Chill until set. Arrange on top of chilled filling.
Instead of drizzling with semisweet chocolate chips, use white vanilla baking chips.
High Altitude (3500-6500 ft)
High Altitude Directions
Nutritional Information
1 Serving Calories 340
Calories from Fat 220
Total Fat 24g
Saturated Fat 13g
Trans Fat 1/2g
Cholesterol 55mg
Sodium 190mg
Total Carbohydrate 28g
Dietary Fiber 1g
Sugars 16g
Protein 3g

 

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