Directions: |
Directions:Tart Shells; In the bowl of food processor,combine flour,sugar,butter and shortening. Whiz for several seconds until crumbly. Add the water and whiz until the dough forms a ball.. Wrap the dough in plastic wrap and let rest at room temp. for 1/2 hour.(it can be held in the refrigerator for up to 4 days but bring to room temp. before proceeding)
To roll and bake the shells,preheat the oven to 350ºF. Bring the dough to a workable temp. and divide into 6 equal portions. On a floured surface,roll each portion of dough into a circle large enough to drape over the back of one of the gelatin molds(can substitute 4" quiche or tart pans or even use one pie plate). Trim off any excess and prick the molded dough several times with a fork. Set the tarts dough-side up , on a baking sheet, and bake for 15-20 minutes until pale gold and crisp. Cool the shells completely while still on the molds.
Cream Cheese filling;
In a mixer or food processor,combine all of the ingredients until smooth. Refrigerate if not using immediately.
Assembly;
Fill the tarts as close to serving time as possible. If you are not serving them immediately,do at least keep them well chilled.
Remove the shells from their molds and set upright. Melt the chocolate in a small pan over simmering water, then divide it among the 6 shells and spread evenly over the bottom of each. Let the chocolate cool 10 minutes before filling. Divide the cream cheese filling among 6 shells. Stem the strawberries and toss gently with the jam to coat. Top each tart with 5-8 berries(depending on their size) stem end down.
Other fruits can be substituted for the strawberries;raspberries,blueberries,peaches,bananas,or a mixture of fruits. Try different jam flavors as well. |
This recipe for Commissary Strawberry Heart Tart is from