Strawberries and Cream Cheese Tart

Strawberries and Cream Cheese Tart

May 22 is the Blogiversary of I'll Eat You. This site, which is the creation of Lauren along with her husband Paul, is turning one!!! For her Blogiversary she has chosen to host a virtual Bake Sale. Let's share our favorite desserts and hopefully raise some money for charity along the way.

Lauren has chosen The World Food Program, which runs international anti-hunger campaigns as her charity of choice. There is still a day to submit your favourite bake sale item. You don't have to worry about the practicalities of transporting it and making the portions small because it is a virtual bake sale. Post about your recipe and this event on your blog. All of the monies raised will be collected by Firstgiving for her at this link. Next ask all of your readers (or family, friends, co-workers, dogwalker) to donate, and mention your blog or recipe. Vote by May 22!!!!

As Lauren says, "Let's see what we can do together!"

For Lauren's Bake Sale I decided upon my infamous strawberry tart. You can't go wrong with chocolate and strawberries in a shortbread-like crust.

**Strawberries and Cream Cheese Tart**

Crust

2 cups all-purpose flour
1 tablespoon sugar
1/4 teaspoon salt
2/3 cup butter
1/4 cup ice water

In a large bowl, stir together the flour, sugar and salt. Rub in the butter with your fingertips (I am all about the food processor..so pulse) until the mixture is crumbly and resembles wet sand. Stir in water, adding an additional tablespoon if necessary, until dough starts to come together and clumps easily.

Press dough into a disc and cover with plastic wrap. Refrigerate for 30 minutes. Roll out dough between 2 sheets of waxed paper and press into a 9 or 10-inch round tart pan with a removable bottom. Pastry will be a bit thinner with a 10-inch pan.
Place tart pan on baking sheet and place a piece of aluminum foil on top of pastry. Fill foil with pie weights (or uncooked beans/lentils) and bake for 12 minutes at 350F.

Remove foil and weights and continue baking for 25 - 30 minutes, until golden brown. (May need an extra minute if using a 10-inch pan).

Cool completely.

Filling

Approximately 6-oz dark chocolate (I used milk chocolate)
8 -oz cream cheese, softened at room temperature
1/2 cup powdered icing sugar
2 tablespoons Baileys Irish Cream or 1 teaspoon vanilla and 2 tablespoons milk
Approximately 2 pints fresh strawberries, sliced

Melt 4 ounces chocolate in a double boiler of in a small microwaveable bowl. Pour into crust. Spread evenly to coat the bottom with a thin layer of chocolate.

Refrigerate for 30 minutes, or until cool and firm.

Beat cream cheese, powdered sugar and Bailey's in a large bowl until smooth. Pour into cooled crust.

Top cream cheese filling with sliced berries (or other fruit). Melt remaining chocolate and drizzle over the berries.

Refrigerate tart for at least 30 minutes, or until ready to serve.

Serves 10

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