Strawberry Pistachio Cream Tart

• 1 (1/2 package) frozen puff pastry sheet, thawed
• 8 ounces cream cheese, softened
• 1/3 cup ground pistachios
• 1/4 cup honey
• cup heavy whipped cream
• 1/4 cup powdered sugar
• 1 pint strawberries, stems removed and cut in half vertically
• cup chopped pistachios

1. Pre-heat the oven to 400u0b0F.
2. Unfold and roll the pastry sheet on a lightly floured surface into a 12-inch square. Place the pastry sheet onto a baking sheet lined with parchment paper.
3. Bake for 15-18 minutes or until the pastry is golden brown. Allow the pastry to cool on the baking sheet.
4. While the puff pastry is baking, prepare the two different creams.
5. Using an electric mixer, whip the cream cheese, pistachios, and honey until well combined. Set aside.
6. In a different bowl, whip the heavy cream and sugar with an electric beater until firm peaks form.
7. Evenly spread the pistachio cream layer over the pastry followed by a layer of the whipped cream.
8. Arrange the cut strawberries with the tips pointing up in layers of circles, starting with the outer one, making your way in.
9. Sprinkle the tart with the shopped pistachios.
10. Serve immediately.

pastry sheet, cream cheese, ground pistachios, honey, heavy whipped cream, powdered sugar, strawberries, pistachios

Taken from www.epicurious.com/recipes/member/views/strawberry-pistachio-cream-tart-52469891 (may not work)