Sure to impress, this dessert features velvety cream cheese, red strawberries and a drizzle of fudge, all piled on a crunchy chocolate-almond crust. It’s too gorgeous to resist.
—PRISCILLA YEE CONCORD, CA
PREP: 20 MIN. • BAKE: 15 MIN. + CHILLING • MAKES: 12 SERVINGS
3/4 cup all-purpose flour
1/2 cup finely chopped almonds, toasted
6 tablespoons butter, melted
1/3 cup baking cocoa
1/4 cup packed brown sugar
FILLING
16 ounces cream cheese, softened
1 cup confectioners’ sugar
1 teaspoon vanilla extract
3 cups halved fresh strawberries
3 tablespoons hot fudge ice cream topping
1. Preheat the oven to 375 °. Using a small bowl, combine the first five ingredients; press onto the bottom and up the sides of an ungreased 9-in. fluted tart pan with a removable bottom. Bake 12-15 minutes or until crust is set. Cool on a wire rack.
2. In another small bowl, beat cream cheese, confectioners’ sugar and vanilla until smooth. Spread over bottom of prepared crust. Arrange the strawberry halves, cut side down, over the filling. Cover and refrigerate for at least 1 hour.
3. Just before serving, drizzle the fudge topping over tart. Refrigerate any leftovers.