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Strawberry Cream Torte
source: recipe and
photograph by www.finedinings.com
Crust
1/2 cup pecans or walnuts,
toasted, roughly chopped
1-1/2 cups flour
2 tablespoons sugar
3/4 cup cold butter, cut into small pieces
In
a food processor blend together pecans, flour, sugar and butter. Spread into a spring form
pan pushing mixture 1-inch up the sides. Bake the crust at 325° for 30 to 40 minutes or until
golden brown. Remove from the oven to cool. This can be made 1 day ahead, covered at room temperature.
Cream Cheese filling
1 cup heavy cream
8 ounces cream cheese, room temperature
1/2 cup sugar
3 cups fresh strawberries, sliced
In a medium sized mixing bowl beat the heavy cream until peaks form; set
aside.
In another clean medium sized bowl beat the cream cheese and sugar on high until light and
fluffy. Fold in whipped cream in 2 additions; spread the cream cheese
filling over the baked crust. Cover and chill until filling is slightly firm, at least 6 hours or
overnight.
When ready to serve add half the strawberries
on top. Remove spring form rim, cut into wedges and serve with the
remaining strawberries.
Makes 9 to 12 servings
my daughter-in-law Laurie Bucholz is a terrific cook and shared
this great strawberry cream torte dessert recipe with me... it's a
keeper!
See more of my easy, unique and beautiful
Dessert Recipes
with photographs.
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