THE Strawberry Tarts

Crust:
3 cups sifted all purpose flour
1/4 cup sugar
1/2 teaspoon salt
3/4 cup cold unsalted butter
1/4 cup cold shortening
6 tablespoons ice water

Combine flour, sugar and salt in a food processor (steel blade) or using a pastry blender. Cut in butter and shortening until mixture resembles course meal. Add water, blending just until mixture forms a ball. Chill until easy to handle, about 30 minutes.

Preheat oven to 350F.  Roll dough on floured board to about 1/8 inch thickness. Cut into 6 equal pieces.  Grease backs of 6, 3-inch oven-proof heart-shaped molds. Fit dough over molds, trimming excess with sharp knife. Prick bottoms in several places, place on baking sheet and bake 20-25 minutes until golden brown. Cool, then carefully remove tarts from molds.

Filling:
2 oz. semi-sweet chocolate
3/4 cup cream cheese, room temperature
1 cup powdered sugar
1/3 cup whipping cream
1 tablespoon orange liqueur
1/2 teaspoon vanilla
2 pints fresh strawberries, washed and hulled
1/2 cup seedless raspberry jam, melted

Melt chocolate over very low heat. While warm, gently spread into bottoms of cooled molds. Let set.

Beat cream cheese and powered sugar until smooth and creamy. Add whipping cream, orange liqueur, and vanilla. Spoon over chocolate and chill 30 minutes.

Combine strawberries and jam, tossing gently to coat strawberries. Arrange over filling. Cover and refrigerate; serve within 6-8 hours.