Strawberry Heart tarts

Yield: 1 serving
Community Recipe from


  • 1 1/2 cup(s) flour
  • 2 tablespoon(s) sugar
  • 6 tablespoon(s) butter
  • 2 tablespoon(s) vegetable shortening
  • 3 tablespoon(s) cold water
  • cream cheese filling
  • 8 ounce(s) cream cheese
  • 3 tablespoon(s) sugar
  • 1 tablespoon(s) Grand marnier
  • 1/2 teaspoon(s) vanilla
  • 3 ounce(s) semi sweet chocolate chips
  • 2 pint(s) strawberries
  • 1/2 seedless raspberry jam


  1. combine flour sugar butter and shortening whiz in food processor until crumbly. add water and whiz again until a ball. Wrap in plastic, let rest in room temperature. It can be held 4 days in fridge let at room temperature until use.

  2. Roll or and bake shells. preheat oven 350 degrees. bake 15-20 minutes.
  3. In a miser blend all ingredients , until smooth. refrigerate if not using right away.

  4. fill as close to the time of saving as possible. melt chocolate place in bottom of crusts let cool x 10 minutes. then add cream cheese filling. stem strawberries and toss to coat with jam. top each tart with 6-8 strawberries top with whipped cream.
May 2012

This recipe is a personal recipe added by elizabeth413 and has not been tested or endorsed by MyRecipes.

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