Chocolate Strawberry Cream Cheese Tart

1 c. butter or margarine, softened
3 eggs
1 (3 oz.) pkg. cream cheese, softened
1 tsp. vanilla extract
2 c. sugar
3/4 c. cocoa
1 c. all-purpose flour
1/2 tsp. salt
1/4 tsp. baking powder
3/4 c. chopped nuts

Filling:
2 (8 oz.) pkgs. cream cheese, softened
1 c. confectioners’ sugar
1 tsp. vanilla extract
3 c. halved fresh strawberries
3 Tbsp. hot fudge ice cream topping

In large mixer bowl beat butter, cream cheese and sugar until light and fluffy. Beat in eggs and vanilla. In separate bowl stir together flour, cocoa, baking powder and salt; gradually add to butter mixture until well blended. Stir in nuts. Spread batter evenly in bottom-greased 9-inch fluted tart pan. Bake in 325° oven 15-20 minutes or just until it begins to pull away from sides of pan. Cool completely. For filling beat cream cheese, confectioners’ sugar and vanilla until smooth. Spread over bottom of prepared crust. Arrange strawberry halves, cut side down, over filling. Cover and refrigerate at least one hour. Just before serving drizzle fudge topping over tart. Refrigerate leftovers. 12 servings.

Morrison County Fair Hershey’s Chocolate Recipe Contest, Second Place, Arlene Isder

up arrow