Strawberry Cream Torte

1. 1

   Preheat oven to 325u00b0 degrees F.

2. 2

   Place nuts in a food processor and pulse until chopped fine; add flour and sugar; When well blended, add the cold butter, two tablespoons at a time; Remove from processor and spread in a spring form pan, pushing the mixture one inch up the sides of the pan.

3. 3

   Bake 30 to 40 minutes until golden; Remove from oven and cool.

4. 4

   Place cream cheese and sugar in a mixing bowl and beat on high speed until fluffy and well blended.

5. 5

   While the motor is still running, add small amounts of the whipping cream in a steady small stream into the cheese mixture, NOT TOO FAST, or the mixture will be too runny.

6. 6

   When well blended, spread the cream mixture evenly into the baked, cooled crust (At this point, it can be covered and chilled up to 24 hours.).

7. 7

   When ready to serve, place halved strawberries on top of the chilled cream mixture, remove the spring form pan rim, slice and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.