Strawberry Tart

Caution: You could seriously impress someone with this recipe. This tart is a WOW-er. Beautiful AND delicious, but to make it you will need a great tart pan. I found mine at Williams Sonoma for $10.
Be sure to buy a tart pan where the bottom lifts out, like this one above.

Homemade Tart Shell:
1/2 c. powdered sugar
2 c. flour
2 cubes real butter (very cold, not softened)
1 egg +1 egg yolk

Mix powdered sugar and flour. Cut in butter until the dough is in small, pea-sized clumps. Gradually add the eggs and stir until just combined (don't over mix). *I usually make this in my food processor. Press all over the bottom and up the sides of the tart pan. Bake at 375 degrees for about 15-20 minutes or until just lightly browned. Remove from oven and cool.

Filling:
8 oz. cream cheese, softened
8 oz. Cool Whip
1 c. powdered sugar

Beat cream cheese until smooth. Add powdered sugar. Gradually fold in the Cool Whip. Spread on cooled tart shell. Top with fresh fruit or canned pie filling.

**For this recipe, I covered the top with sliced strawberries, then brushed it with strawberry jam (diluted with a little water to make a glaze).