1 sheet of refrigerated pie pastry
4 oz German sweet chocolate, melted
2 (8oz) pkg of cream cheese
3 Tbsp heavy cream
2 tsp vanilla extract
1 ¾ cup confectioner’s sugar
2 ½ cup sliced strawberries
½ cup red currant jelly
Press the pastry onto the bottom and up the sides of an ungreased 9” tart pan with a removable bottom.
Place on a baking sheet and bake at 350° for 10 minutes or until golden. Cool.
Melt the chocolate in the microwave at 35 second intervals, stirring after each. Spread the melted chocolate on the bottom of the cooled crust and refrigerate for 5-10 minutes or until the chocolate is almost set.
In a large bowl beat the cream cheese, cream and vanilla until smooth. Gradually add the sugar. Spread over the chocolate layer. Arrange the strawberries over the filling in a decorative fashion and brush with the jelly. Cover and refrigerate for at least 2 hours.