Strawberries & Cream Tart
 
Makes 1 (9½-Inch) Tart
Ingredients
  • 24 cream-filled chocolate sandwich cookies*
  • 4 tablespoons unsalted butter, melted
  • 1 (8-ounce) package cream cheese, softened
  • ½ cup sugar
  • 1 cup cold heavy whipping cream
  • 1 teaspoon vanilla extract
  • 1 pound fresh strawberries, halved and quartered
Instructions
  1. Preheat oven to 350°.
  2. In the work bowl of a food processor, process cookies until finely ground. Add melted butter; pulse until evenly combined. Transfer to a 9½-inch fluted tart pan, and using a measuring cup, firmly press cookie crumbs into bottom and up sides of pan.
  3. Bake until set and fragrant, 12 to 15 minutes. Let cool completely on a wire rack.
  4. In the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese at medium speed until smooth, about 1 minute. Add sugar; beat at medium-low speed until smooth, stopping to scrape sides of bowl. Add cold cream in a slow, steady stream, beating on medium-low speed until fully combined. Thoroughly scrape sides of bowl. Add vanilla, and slowly increase mixer speed to medium-high, beating until stiff peaks form, about 1 minute.
  5. Spoon filling into prepared crust and spread until even and smooth. Cover and refrigerate until set, at least 4 hours and up to overnight. Before serving, top with strawberries.
Notes
*We used Oreo cookies.
Recipe by Taste of the South at https://tasteofthesouthmagazine.com/strawberries-cream-tart/