\n- In the bowl of a food processor, combine the flour, salt, and butter. \u00a0Pulse until crumbly, then add the ice water. Flatten dough into a disc, wrap in plastic wrap, and refrigerate for 30 minutes.<\/li>\n
- Preheat oven to 350\u00ba, on a floured surface, roll out dough, and ease into a 9\u2033 tart pan. Prick the bottom with a fork and bake for 20 to 25 minutes, until pale gold. Let cool.<\/li>\n
- 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.<\/li>\n
- Beat the cream cheese, sugar, and vanilla until \u00a0smooth. Spread filling into tart shell, top with strawberries. Keep refrigerated until ready to serve.<\/li>\n<\/ol>\n
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<\/p>\n","protected":false},"excerpt":{"rendered":"
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 – … Continue reading →<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2},"jetpack_post_was_ever_published":false},"categories":[1238,4],"tags":[97,6400],"class_list":["post-47933","post","type-post","status-publish","format-standard","hentry","category-lovin-from-the-oven","category-news","tag-baking","tag-strawberry-tart"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_shortlink":"https:\/\/wp.me\/p1ed1x-ct7","jetpack_sharing_enabled":true,"jetpack-related-posts":[{"id":19183,"url":"https:\/\/willceau.com\/news\/2015\/07\/04\/strawberry-blueberry-tart\/","url_meta":{"origin":47933,"position":0},"title":"Strawberry Blueberry Tart","author":"Tina Garceau","date":"July 4, 2015","format":false,"excerpt":"Three cheers for the red, white, and blue! Since it's the 4th - I made my favorite fruit tart from The Frog Commissary Cookbook. A light crust, brushed with melted chocolate, filled with a sweetened cream cheese, and topped with fresh fruit.\u00a0 For the crust: 1 1\/4 cups flour 1\u2026","rel":"","context":"In "Holiday"","block_context":{"text":"Holiday","link":"https:\/\/willceau.com\/news\/category\/holiday\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2015\/07\/StrawBlueTart.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2015\/07\/StrawBlueTart.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2015\/07\/StrawBlueTart.jpg?resize=525%2C300&ssl=1 1.5x"},"classes":[]},{"id":7201,"url":"https:\/\/willceau.com\/news\/2012\/03\/27\/strawberry-tarts\/","url_meta":{"origin":47933,"position":1},"title":"Strawberry Tarts","author":"Tina Garceau","date":"March 27, 2012","format":false,"excerpt":"I was invited to a little get together over the weekend - what to bring? While in the market on Saturday morning - I saw some nice looking strawberries and decided to make strawberry tarts. This recipe is adapted from The Frog Commissary Cookbook. For the pastry dough: 1 1\/3\u2026","rel":"","context":"In "Food"","block_context":{"text":"Food","link":"https:\/\/willceau.com\/news\/category\/food\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2012\/03\/Tart-Berries.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2012\/03\/Tart-Berries.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2012\/03\/Tart-Berries.jpg?resize=525%2C300&ssl=1 1.5x"},"classes":[]},{"id":47853,"url":"https:\/\/willceau.com\/news\/2026\/06\/22\/mocha-fudge-cake\/","url_meta":{"origin":47933,"position":2},"title":"Mocha Fudge Cake","author":"Tina Garceau","date":"June 22, 2026","format":false,"excerpt":"Recently, a reporter for The Philadelphia Inquirer put up a post on social media about the legacy of The Frog Commissary Cookbook and the people who continue to use the book. That would be me! The Frog Commissary Cookbook was published in 1985, back then - I was waiting tables\u2026","rel":"","context":"In "Lovin' from the Oven"","block_context":{"text":"Lovin' from the Oven","link":"https:\/\/willceau.com\/news\/category\/lovin-from-the-oven\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2026\/06\/MochaTorte.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2026\/06\/MochaTorte.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2026\/06\/MochaTorte.jpg?resize=525%2C300&ssl=1 1.5x"},"classes":[]},{"id":34495,"url":"https:\/\/willceau.com\/news\/2020\/05\/05\/strawberry-rhubarb-tart-2\/","url_meta":{"origin":47933,"position":3},"title":"Strawberry Rhubarb Tart","author":"Tina Garceau","date":"May 5, 2020","format":false,"excerpt":"It's always difficult to find rhubarb around these parts, so when I do - I pick up a box of strawberries to make my favorite pie. Growing up, we had a patch of rhubarb that thrived behind our garage. I spent many a happy summer day dipping rhubarb into a\u2026","rel":"","context":"In "Lovin' from the Oven"","block_context":{"text":"Lovin' from the Oven","link":"https:\/\/willceau.com\/news\/category\/lovin-from-the-oven\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2020\/05\/Strawberry-RhuTart.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2020\/05\/Strawberry-RhuTart.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2020\/05\/Strawberry-RhuTart.jpg?resize=525%2C300&ssl=1 1.5x"},"classes":[]},{"id":44959,"url":"https:\/\/willceau.com\/news\/2025\/04\/21\/strawberry-raspberry-tart\/","url_meta":{"origin":47933,"position":4},"title":"Strawberry Raspberry Tart","author":"Tina Garceau","date":"April 21, 2025","format":false,"excerpt":"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\u2026","rel":"","context":"In "Lovin' from the Oven"","block_context":{"text":"Lovin' from the Oven","link":"https:\/\/willceau.com\/news\/category\/lovin-from-the-oven\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2025\/04\/FruitTart.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2025\/04\/FruitTart.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2025\/04\/FruitTart.jpg?resize=525%2C300&ssl=1 1.5x"},"classes":[]},{"id":24144,"url":"https:\/\/willceau.com\/news\/2018\/08\/03\/strawberry-mango-raspberry-tart\/","url_meta":{"origin":47933,"position":5},"title":"Strawberry Mango Raspberry Tart","author":"Tina Garceau","date":"August 3, 2018","format":false,"excerpt":"On Wednesday, our friend Dan had what he calls a \"zero\" birthday - put any number in front of it, and you're in a new decade. But it's all good, Dan's retired, traveling, and taking some damn fine photographs! I made this fruit tart to help ease him into his\u2026","rel":"","context":"In "Lovin' from the Oven"","block_context":{"text":"Lovin' from the Oven","link":"https:\/\/willceau.com\/news\/category\/lovin-from-the-oven\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2018\/08\/MangoTartweb.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2018\/08\/MangoTartweb.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2018\/08\/MangoTartweb.jpg?resize=525%2C300&ssl=1 1.5x"},"classes":[]}],"jetpack_likes_enabled":true,"_links":{"self":[{"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/posts\/47933","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/comments?post=47933"}],"version-history":[{"count":5,"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/posts\/47933\/revisions"}],"predecessor-version":[{"id":47945,"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/posts\/47933\/revisions\/47945"}],"wp:attachment":[{"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/media?parent=47933"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/categories?post=47933"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/tags?post=47933"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
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