It's almost a no-bake recipe. Only the crust needs to be baked. Technically, you could make it with a pre-made crust, but I have to tell you, the crust is rich chocolatey goodness that sets it apart from other cream cheese tarts.
It was an Honorable Mention winner in a Country Woman Magazine contest. Priscilla Yee is the clever woman who came up with this recipe. Congratulations, Priscilla!
I switched a couple of things, of course. Nothing major. Instead of cream cheese, I found blocks that are half cream cheese and half Greek yogurt and used those instead. From Green Mountain Farms, they have half the fat and twice as much protein. What a great idea, huh? They're called Greek cream cheese.
And instead of using fudge topping, I made my own drizzling chocolate for the top. Caution, do not try to make the chocolate drizzle with butter. It won't work. Use Crisco or something similar.
3/4 cup flour
1/2 cup almonds
6 tablespoons butter, melted
1/3 cup unsweetened cocoa powder
1/4 cup packed dark brown sugar
Preheat oven to 350 and toast almonds in a single layer for 10-15 minutes. In a food processor, chop the almonds until fine. Melt the butter. Add the other ingredients and pulse to combine. Pulse while adding butter. Press into a pie plate or a tart pan with a removable bottom. Bake at 350 for 15 minutes.
Allow to cool. Meanwhile, take out the cream cheese to let it come to room temperature.
2 packages "Greek" cream cheese or regular cream cheese
1 cup confectioner's sugar
1 teaspoon vanilla
3 cups fresh strawberries
Beat together the cream cheese, sugar and vanilla. Spread over the cooled chocolate crust. Cut the strawberries in half and arrange on top.
Refrigerate at least one hour or more before serving.
Add the chocolate drizzle just before serving.
1/2 cup chocolate chips
1/2 teaspoon shortening
Melt the chocolate chips in the microwave in a couple of short bursts, using a fork to stir in between bursts. Stir the shortening into the melted chocolate. Drizzle!