As I wrote in my Mocha Fudge Cake post a few weeks ago, I sang my praises for The Frog Commissary Cookbook. One of the desserts I mentioned in that post was their recipe for the Strawberry Heart Tarts – a pastry shell brushed with melted chocolate, filled with a sweetened cream cheese, and topped with fresh strawberries. I chose to make one eight inch tart instead of individual ones, but the taste is the same – delicious! The Frog Commissary Cookbook is a great addition to your cookbook library.
The crust:
- 1 1/3 cups flour
- 1 teaspoon salt
- 8 tablespoons butter
- 1/4 cup ice water
The filling:
- 1/2 cup chocolate chips
- 1 teaspoon vegetable shortening
- 8 oz. cream cheese, softened
- 4 tablespoons granulated sugar
- 1 teaspoon vanilla extract
The fruit
- 16 oz. strawberries
- In the bowl of a food processor, combine the flour, salt, and butter. Pulse until crumbly, then add the ice water. Flatten dough into a disc, wrap in plastic wrap, and refrigerate for 30 minutes.
- Preheat oven to 350º, on a floured surface, roll out dough, and ease into a 9″ tart pan. Prick the bottom with a fork and bake for 20 to 25 minutes, until pale gold. Let cool.
- Melt the chocolate chips and shortening in the microwave in 30 second increments, stirring after each addition, until smooth. With a pastry brush, brush a thin layer of chocolate on the bottom of the crust. This helps to keep the crust from getting soggy. Refrigerate for 15 minutes until chocolate hardens.
- Beat the cream cheese, sugar, and vanilla until smooth. Spread filling into tart shell, top with strawberries. Keep refrigerated until ready to serve.
