Strawberry Tart

• 1 sheet refrigerated pie pastry
• 3 ounces German sweet chocolate, melted
• 2 packages (8 ounces each) cream cheese, softened
• 3 tablespoons heavy whipping cream
• 2 teaspoons vanilla extract
• 1-3/4 cups confectioners' sugar
• 2-1/2 cups sliced fresh strawberries
• 1/4 cup red currant jelly

1. Press pastry onto the bottom and up the sides of an ungreased 9-in. fluted tart pan with a removable bottom. Place on a
2. . Bake at 450u0b0 for 10-12 minutes or until golden brown. Cool on a wire rack.
3. 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, cream and vanilla until smooth. Gradually beat in confectioners' sugar. Spread over chocolate layer.
4. Arrange strawberries over filling; brush with jelly. Refrigerate for at least 2 hours. Remove sides of pan before serving.

pastry, sweet chocolate, cream cheese, heavy whipping cream, vanilla, sugar, fresh strawberries, red currant

Taken from www.tasteofhome.com/recipes/strawberry-tart/ (may not work)