Strawberry Tart

We are getting into our hot summer days.  My visit to the strawberry patch found the berries a little smaller than earlier in the season.  They are still full of flavor and sweetness, though. Soon the heat will be too much for the local berries and I'll have to get berries at the bi-weekly Farmers' Market, where vendors bring in just-picked berries from the coastal area.

This tart is easy to fix and boasts a surprise chocolate layer tucked next to the crust, with a very creamy filling. You could make also make individual tartlets instead of one big one.

On this evening we took the tart across town and shared with friends, then gave the last two remaining pieces to our next-door neighbors.  I don't think I have enough willpower to avoid eating a second piece if it stayed in our home!

 Strawberry Tart

Pie dough (enough for 9-inch pie) or 1 sheet refrigerated pie dough
4 ounces semi-sweet chocolate, melted
2 packages (8 ounces, each) cream cheese, softened
4 tablespoons heavy whipping cream
2 teaspoons vanilla extract
1 3/4 cups confectioners' sugar
2 1/2 cups sliced fresh strawberries (add sugar if you want sweeter)

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

Spread melted chocolate over bottom of crust.  Refrigerate for 5-10 minutes or until almost set. Meanwhile, in a large bowl, beat the cream cheese, whipping cream and vanilla until smooth.  Gradually beat in confectioners' sugar.  Spread over chocolate layer.

Arrange strawberries over filling.  Refrigerate for at least 2 hours.  Remove sides of pan before serving.

I'm linking to Inspire Me Tuesday.