Simply stunning

 I can’t imagine that anyone has attempted any baking in our recent hot weather. Meals at our house have consisted of anything that can be thrown on the grill.

But with the promise of a cool-down on the horizon, here’s a seasonal dessert recipe from Pillsbury that is stunning and yet simple to put together. But it does require turning on the oven.

Strawberries and Cream Tart

Heat oven to 450 degrees. Using 1 box refrigerated pie crusts, softened as directed, prepare crust for a one-crust baked shell, using a 10-inch tart pan or 9-inch glass pie plate. Cool on rack for 15 minutes.

In large bowl, beat 8 ounces cream cheese, softened, with electric mixer on medium speed until fluffy. Gradually add 1/3 cup sugar and ¼ teaspoon almond extract; beat well. Fold in 1 cup whipping cream, whipped. Spoon mixture into crust.

Wash, hull and halve 4 cups fresh strawberries and arrange over filling. Refrigerate.

In a 1-quart saucepan melt ½ cup semisweet chocolate chips and 1 tablespoon shortening over low heat, stirring constantly, until smooth. (Can also be done in a glass container in microwave.) Drizzle chocolate over strawberries and filling. Refrigerate until set, about 30 minutes.

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