Strawberry Raspberry Tart

The strawberries and raspberries in the market were looking fab, which inspired me to make my favorite fruit tart for Easter. It’s a pre-baked tart shell, lightly brushed with melted chocolate, filled with a sweetened cream cheese, and topped with fresh fruit. It’s definitely a crowd pleaser!

The crust:

• 1 1/2 cups flour
• 2 tablespoons granulated sugar
• 6 tablespoons butter
• 2 tablespoons vegetable shortening
• 3 tablespoons ice cold water

1. In the bowl of a food processor, combine the flour, sugar, butter, and shortening. Let machine run for several seconds until crumbly. Add the water and pulse until the dough forms a ball. Wrap the dough in plastic wrap and refrigerate for 1/2 hour.
2. Preheat oven to 350º.
3. Roll out dough on to a lightly floured surface, and ease dough into a 9″ tart pan. Prick the bottom crust with a fork. Line pan with foil, and fill with pie weights (I used dried kidney beans) and bake for 20 minutes. Remove foil and pie weights, and bake for another 10 minutes until golden. Let cool on a wire rack.

Cream cheese filling:

• 8 oz. cream cheese, softened
• 1/4 cup granulated sugar
• 1 teaspoon vanilla extract

1. While you’re waiting for the pie shell to cool, make the filling. In a large bowl, combine the cream cheese, sugar, and vanilla with an electric mixer. Set aside.

Chocolate glaze:

• 1/4 cup semi sweet chocolate chips
• 1/2 teaspoon vegetable shortening

1. In a small bowl, combine the chocolate chips and shortening.
2. Microwave in 30 second increments, stirring after each until chocolate is melted.
3. With a pastry brush, brush a thin coating of the melted chocolate on the bottom of the tart shell just enough to cover – if too thick it’s going to be difficult to cut that tart.  Refrigerate to speed up the setting process.

Assembly:

1. When the chocolate has set up in the tart shell, add the cream cheese filling, and top with your choice of fresh fruit.