1 ½ cups Nilla Wafer ® crushed crumbs
3 tablespoons sugar
1/3- cup butter, melted
8 ounce package cream cheese, softened
¼ cup sugar
2-Tbsp heavy cream
¼ teaspoon salt
½ teaspoon orange extract
32oz. package fresh strawberries
½ cup Current jelly- melted
Preheat oven to 350.
Crust: In food processor, place wafers and sugar, pulse to crumbs. Add melted butter to crumbs in processor, pulse 5 times. Lightly grease 9” spring-form tart pan.
Press cookie crumbs to fit pan. Use measuring cup to press crumbs on bottom and sides of tart pan. Bake 8 minutes. Remove from oven. Reduce oven to 325.
In bowl of processor with steel blade, process cream cheese, cream, sugar, salt and extract, and egg. Process until blended.
Spread filling into pre- baked crust, Bake 20 minutes until center is set. Remove from oven, let cool to room temperature.
Top with sliced berries or whole strawberries with ends up over entire surface of tart.
Microwave current jelly for 10 seconds until melted, drizzle or brush over berries for a shiny glaze. Chill for 2 hours before serving. * For best results, garnish tart with fresh berries 30 minutes prior to serving.
Store in refrigerator.
Yield: 6-8 servings or 1-9″ tart