Baked Goods
1-1/2 cups Flour
1/4 tsp Salt
1/3 cup Powdered sugar
10 Tbs Butter
1 tsp Vanilla
3 Tbs Ice water
.
3 oz Dark chocolate
8 oz Cream cheese (may increase up to 16 oz)
1/4 cup Powdered sugar (may increase up to 1/2 cup)
1/2 tsp Vanilla (may increase up to 1 tsp
2 Tbs Cream (half-and-half) (may omit)
Crust from www.goodhousekeeping.com; topping adapted from www.annies-eat.com, 5/10.
Combine flour, salt, and sugar.
Add room-temperature butter and mix thoroughly.
Add vanilla, then ice water, 1 T at a time, mixing thoroughly each time.
Gather dough into ball, wrap it in plastic and refrigerate for 30 minutes.
Remove from frig, shape into a ball to remove air pockets, flatten into a disk, and refrigerate for another 30 minutes.
Preheat oven to 375°F. Spread flour on rolling surface or parchment paper and with a floured rolling pin, roll out to 12-inch round. Cut back to 11-inch diameter disk. Make decorative edge by pressing index finger, if desired.
Transfer to cookie sheet or round pan (with parchment paper, if used), and bake for 20 to 25 minutes or until golden brown. Cool for at least 20 minutes.
Mix cream cheese, 1/4 cup powdered sugar, vanilla, and cream.
Spread evenly on cooled crust.
Cut strawberries into slices 1/4-inch thick. Spread concentric rows from the edge inward, overlapping each row slightly for decorative effect.
Melt the chocolate using a double boiler; add a small amount of olive oil if necessary to thin to "drizzle" consistency.
Use a spoon to scatter or drizzle chocolate across strawberries. Chill for at least 15 minutes before serving.