Ingredients
3/4 cup all-purpose flour1/2 cup finely chopped almonds, toasted6 tablespoons butter, melted1/3 cup baking cocoa1/4 cup packed brown sugarFILLING:16 ounces cream cheese, softened1 cup confectioners’ sugar1 teaspoon vanilla extract3 cups halved fresh strawberries3 tablespoons hot fudge ice cream topping
Preparation
Preheat oven to 375 °. In 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 removable bottom. Bake 12-15 minutes or until crust is set. Cool on a wire rack.
In another small bowl, beat cream cheese, confectioners’ sugar and vanilla until smooth. Spread over bottom of prepared crust. Arrange strawberry halves, cut side down, over filling. Cover and refrigerate at least 1 hour.
Just before serving, drizzle fudge topping over tart. Refrigerate leftovers.
