Strawberry Cream Torte Dessert
Prep Time: 25 min Total Time: 25 min Servings: 10
Make The 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
Make The Filling:
8 ounces cream cheese, softened, room temperature
1/2 cup sugar
1 cup heavy whipping cream
3 cups fresh strawberries
Preheat oven to 325 degrees F.
To make the crust, place in a food processor pecans, flour and sugar, pulse to blend then add the cold butter 2 tablespoons at a time. Remove from processor and spread in a 9-inch spring form pan pushing mixture 1-inch up the sides. Bake for 30 to 40 minutes or until golden brown. Remove from oven to cool.
To make the cream torte, in a large mixing bowl beat the cream cheese and sugar on high for 10 minutes or until light and fluffy. With the motor still running add small amounts of whipping cream very slowly (not too fast or the texture will be runny). Spread the mixture over the cooled pecan crust. Cover and chill in the refrigerator until slightly firm, at least 6 hours or overnight.
When ready to serve place halved strawberries in a circle on top, remove the spring form pan rim, cut into wedges and serve with remaining strawberries on the side of the torte.
|Wine recommendation: Pinot Gris; Champagne|