Crust
1/2 cup (1 stick) unsalted butter, room temperature
1/2 cup sugar
1/4 teaspoon salt
6 tablespoons unsweetened cocoa powder
1/2 cup all purpose flour
1/4 cup of finely grounded nuts (Hazelnut / Almond)
Filling
8oz Cream Cheese (1 package), room temperature
2 tablespoons sugar
pinch of salt (less than 1/4 teaspoon)
4 oz Whipped Cream (1/2 tub of cool whip)
1/3 cup chopped chocolate
1 teaspoon of butter (or milk, or heavy cream, to thin chocolate)
Raspberry jam
1 lb Strawberry
Glaze
1 tablespoons of gelatin
1 tablespoons of sugar
3 tablesppons of water
Preparation:
For Crust: Using electric mixer, beat butter, sugar, and salt in large bowl until smooth. Beat in cocoa powder, flour and grounded nuts in batches and beat until dough comes together in moist clumps. Gather dough into ball; flatten into disk. Wrap in plastic and chill until firm, at least 1 hour and up to 1 day.
Roll out dough between sheets of waxed paper to 11-inch round. Peel off top sheet of paper. Invert dough over 9-inch-diameter tart pan with removable bottom; peel off paper. Gently press dough into pan. Press dough overhang in to form double-thick sides. Pierce dough all over with fork. Refrigerate 30 minutes.
Preheat oven to 375°F. Bake crust until sides look dry and bottom looks bubbly, about 14 minutes. Cool for 10-15 minutes. Transfer crust to rack. Cool completely.
For Filling: Using electric mixer, beat cream cheese and sugar until light and fluffy, about 3 minutes. Add salt and taste to make sure the flavor is brought out but it doesn't seem salty. Fold in whipped cream. Can add more whipped cream if you want a lighter texture.
Melt chocolate and butter(or milk or heavy cream) in microwave (30 sec). Brush on top of crust and refrigerate until set (10 minutes). Spread a thin layer of raspberry jam on top.
Spread or piped filling on top of tart. You might have some excess. Just spread to your desired thickness of fillings. The excess can be made into a delicious berries and cream dessert by itself!
Arrange strawberry on top.
For Glaze: Combine gelatin, sugar and water in a cup, let soak for a minute (for gelatin to bloom). Microwave for 10 secs, stir to make sure gelatin is dissolved.
Brush glaze on top of strawberry. Refridgerate.
Cut tart into wedges, serve cold.
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