Monday, May 13, 2013

Chocolate-Strawberry Cream Cheese Tart

This is sort of a post-Mother's Day recipe. I made it for Mother's Day, but it's a lovely quick and easy dessert for any time of year. Especially now that strawberries are coming into season. My mother spotted a gorgeous photograph of this tart in Country Woman Magazine. It's a showstopper. And that was what she wanted for Mother's Day.

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.

Chocolate-Strawberry Cream Cheese Tart
by Priscilla Yee

Crust

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.

Filling

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.

Chocolate Drizzle

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!


12 comments:

  1. Sounds yummy, and the crust is an interesting variation.

    I came through New Jersey on the way back from Malice, and local strawberries were everywhere. But I thought it might be kinda messy to bring them back in my bag...

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    1. Strawberries don't travel well! I think you'll like this crust. It packs a chocolate punch!

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  2. Oh Krista, that sounds delightful! I love the Greek cream cheese idea. Will have to look for that...

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    1. Lucy, I found it right next to the Philadelphia cream cheese. I bet they'll have their own version out soon. They usually jump on trends like that.

      ~Krista

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  3. Looks like heaven in a pie plate! The Greek cream cheese sounds wonderful - I'm sure the tang and creaminess of the yogurt would send it soaring. Do you think you could substitute Greek yogurt for half of the cream cheese, if you can't find the Greek cream cheese?

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    1. Honestly, I would be willing to try that. I made a similar pie with blueberries earlier this year, and I think I used Greek yogurt to make that. If you try it, let me know how it works out.

      ~Krista

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  4. Krista, absolutely gorgeous!!!!! Salivating.

    Daryl / Avery

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    1. It makes a very pretty presentation. Nice for a quick dessert for company. I used giant strawberries, but for ease of slicing for company, I would use small ones.

      ~Krista

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  5. Lovely to look at and mouthwatering. Our strawberries show up in late June when I have a special lunch planned. Just decided what to have for dessert!

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    1. A special lunch? I'm sure my invitation must be in the mail. ; ) I can't wait to hear all about it and get the recipes!

      ~Krista

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  6. This sounds divine.
    And the crust is really tempting! Fill it with banana cream? Hm...

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    1. Oh, Libby! We *have* to try that! Pure genius!

      ~Krista

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