The Painted Apron

Recipe Box, Strawberry Tart for your Sweetheart

Posted by the Painted Apron on January 16, 2013 · 7 Comments 

This ought to knock your sweetie’s socks off!

This tart is a cross between a strawberry pie and a fruit pizza, with a creamy pillow of chocolate flavored whipped cream  on top of the tart crust to lay the strawberries on.  Notice the Cream Cheese is labeled “Indulgence.”  I’m pretty sure that’s what caught my eye….

Line the raw dough with foil and top with pie weights or beans to keep dough from puffing up during baking.

Bake until golden.  Cool.

Meanwhile make the glaze for the strawberries.  In a saucepan bring water to a boil and add the cornstarch and granulated sugar, stirring often until mixture clears and thickens.  Add the Jello and set aside to cool.

Prepare the strawberries

I chose to keep them whole, you know for DRAMA but slice them if you prefer…either way will be delicioso! I think it would be awesome to speak Italian!

Mix cream cheese with Confectioner’s sugar and gently fold in Cool Whip.  Spread over bottom  and part way up the sides of cooled crust.

Arrange berries on top. Top with glaze.  I didn’t use too much because of my aversion to gelatinous glop, but use as much as you want.  This recipe makes enough for a deep dish pie so you will have more than you need.

Now here’s where my intentions were good but my technique was bad.  I decided to drizzle with a little dark chocolate to make the whole experience a little more decadent…

Chocolate worms?

It tasted great though!  Just need to practice my melted drizzling! It is the perfect finishing flavor touch, the melted chocolate ties it all together in a super chocolaty, creamy, fruity bite.  Hungry Husband was pretty excited.

Here’s the recipe:

CREAMY CHOCOLATE STRAWBERRY TART for a printable version click here

1 refrigerated pie crust dough round
2 pints fresh ripe strawberries
1 8 oz tub of milk chocolate cream cheese
1 12 oz Cool Whip lite, defrosted
3 cups Confectioner’s Sugar
1 box Strawberry Jello
1 cup water
1 cup granulated sugar
3 T cornstarch

Carefully place pie crust dough into tart pan or pie pan.  Place a piece of foil or parchment on dough to cover bottom and fill with beans or pie weights.  Bake as directed on package. While crust is cooling prepare glaze.  Bring water to a boil then add cornstarch and granulated sugar, stirring often until mixture clears and thickens.  Stir in jello and set aside to cool.  Make creamy base by mixing chocolate cream cheese and Cool Whip with the Confectioner’s sugar.  Hull strawberries and leave whole, or slice or halve, your preference.

Assemble tart by spreading cream cheese mixture over bottom crust.  Top with strawberries and then gently pour glaze over.* Place in refrigerator to chill and set glaze.

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