All you need:
1/2 c. Hy-Vee butter, chilled and cut into 1/8-inch-thick slices
1 1/4 c. Hy-Vee all-purpose flour
1 egg yolk
3 to 5 tbsp ice water, divided
1/2 c. Hy-Vee strawberry jelly
1 tbsp orange liqueur
1 (10 oz) pkg Hy-Vee white vanilla-flavored baking chips
1/4 c. heavy whipping cream
1 (8 oz) pkg Hy-Vee cream cheese, softened
2 c. whole medium strawberries, hulled
1 c. Hy-Vee semisweet chocolate chips, melted
All you do:
Preheat oven to 450 degrees.
For pastry, in a medium bowl, cut butter into flour until pieces are size of small peas.
In a small bowl, combine egg yolk and 1 tablespoon ice water. Gradually stir egg yolk mixture into flour mixture. Add remaining 2 to 4 tablespoons ice water, 1 tablespoon at a time, until all the dough is moistened. Shape into a ball. Roll dough between two lightly floured sheets of parchment paper to an 11-inch circle. Ease pastry into a 9-inch tart pan with removable bottom. Line pastry with double thickness of foil.
Bake for 8 minutes. Remove foil. Bake 5 to 6 minutes more or until crust is golden. Cool on a wire rack.
For strawberry glaze, in a small saucepan heat strawberry jelly until melted. Stir in orange liqueur. Remove from heat; set aside.
For white chocolate filling, melt white baking chips in a double boiler, stirring constantly. Cool slightly. In a mixing bowl add melted chips and whipping cream; beat until smooth. Add cream cheese and beat until smooth. Spread white chocolate filling over cooled crust. Top with whole strawberries. Brush strawberry glaze over top.
Place melted semisweet chocolate chips in a heavy resealable plastic bag. Snip one corner of the bag and drizzle chocolate over glazed berries.
Nutrition information per serving:
Dietary Fiber: 2g
Saturated Fat: 19g
Trans fats: 0.5g
Daily nutritional values:
10% vitamin A
25% vitamin C