Monday, June 30, 2008

Strawberry Tart

A few weeks ago, we went to the most disappointing Farmer's Market. Ever. It was the first of the season, and they advertised the crap out of it. It was to be located in a parking lot on the South Side roughly the size of a football field. Well, we got down there, paid to park in a nearby garage since street parking was at a premium. We turned the corner and and headed toward the lot...and there were a whopping 3 tables in this giant parking lot. Ugh. But we did buy fresh strawberries, and a head of romaine and headed to Whole Foods, lol.

The strawberries were so sweet and juicy...and perfect! Norm's parents were coming down the next day so I decided to make a fresh strawberry tart with our farmers market find. I don't do well making my own dough, so I settled for a pillsbury pie crust (and it was FABULOUS!)

Fresh Strawberry Tart

1 pie crust
1 8 oz package of cream cheese (I used reduced fat)
1/3 C sugar
1 tsp almond extract
1 pint of fresh strawberries, sliced
1/3 cup of semi-sweet mini-chocolate chips
1 tsp canola oil

Preheat oven to 400. Press pie dough into tart pan. Prick several times on the bottom and bake for 12-15 minutes, until golden brown. Let cool completely. Blend cream cheese, sugar and almond extract until fluffy. Spread into tart shell. Top with sliced strawberrries. Combine chocolate chips with oil, microwave until melted, stir until smooth. Drizzle over tart.

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