Strawberry Cream Torte Dessert
in a baked pecan crust, then
Bake the pecan crust with butter, flour and sugar then fill
with the whipped cream cheese. Freeze the torte, then put fresh sliced strawberries on top for a delicious easy to make dessert.
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Prep Time: 25 min Total Time: 25 min
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
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
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.
recommendation: Pinot Gris; Champagne