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Summer's Perfect Strawberry Tart




Source of Recipe


Wilton Enterprises


Recipe Introduction


Tools:
Heart Giant Cookie Pan



List of Ingredients




For tart base:
Ingredients:
1 package (18-ounces) refrigerated sugar cookie dough
For tart topping:
Ingredients:
6 tablespoons lemon juice
1 package (8-ounces) cream cheese, softened
1 can (14-ounces) sweetened condensed milk (not evaporated milk)
1 tablespoon Grand Marnier (optional)
2 pints fresh strawberries


Recipe



Preheat oven to 375°F. Pat cookie dough into Heart Giant Cookie Pan. Bake 10-12 minutes or until light golden brown. Cool in pan 15 minutes. Gently remove onto a serving platter. Cool completely before adding topping.

Topping: Place lemon juice, cream cheese, sweetened condensed milk and Grand Marnier (optional) in large mixer bowl. Beat until smooth. Wash, dry and slice berries. Reserve hull from one berry for garnish.

Spread cream cheese filling onto cooled cookie. Arrange berries to look like giant strawberry. At top point of heart place the hull. Refrigerate several hours or overnight. Cut into squares.

Makes approximately 24 squares.