Let’s assemble this elegant Strawberry Tart, layer by delicious layer! First, prepare and bake the crust. Preheat your oven to 450°F (230°C).

Carefully unroll the refrigerated pie dough. Gently press it onto the bottom and up the sides of an ungreased 9-inch fluted tart pan with a removable bottom. Press the dough firmly into the fluted edges. Trim any excess dough level with the rim of the pan. Aggressively prick the bottom of the crust all over with a fork – this helps prevent it from puffing up too much during baking.

Place the tart pan on a baking sheet (for stability and easy handling). Bake in the hot oven for 10 to 12 minutes, or until the crust is beautifully golden brown and looks dry and cooked through. Keep a close eye on it, as oven temperatures can vary.

Once baked, carefully remove the tart shell (still in its pan) to a wire rack and let it cool completely. This is crucial before adding the chocolate.

While the crust cools, melt the 3 ounces of German sweet chocolate. You can do this gently in the microwave in short bursts, stirring in between, or in a small saucepan over very low heat, or using a double boiler. Stir until smooth.

Once the crust is completely cool, spread the melted chocolate evenly over the bottom of the crust, creating a thin layer. Place the tart shell in the refrigerator for just 5 to 10 minutes, or until the chocolate is almost set but perhaps still slightly soft to the touch.

Meanwhile, prepare the filling. In a large bowl, beat the 16 ounces of softened cream cheese, 3 tablespoons of heavy whipping cream, and 2 teaspoons of vanilla extract with an electric mixer until completely smooth. Scrape down the sides of the bowl.

Gradually beat in the 1 3/4 cups of confectioners’ sugar on low speed until just combined, then increase the speed and beat until the filling is smooth and fluffy.

Spread this cream cheese filling evenly over the chilled chocolate layer in the tart shell.

Now, arrange the 2 1/2 cups of sliced fresh strawberries decoratively over the cream cheese filling. You can create concentric circles, rows, or any pattern you like!

Finally, prepare the glaze. If your 1/4 cup of red currant jelly is very stiff, you might need to warm it very gently in a small saucepan or microwave for just a few seconds until it’s easily brushable (don’t make it hot or liquid). Using a pastry brush, gently brush the melted jelly evenly over the arranged strawberries, giving them a beautiful shine.

Carefully place the finished tart in the refrigerator. Chill for at least 2 hours to allow the filling to firm up completely and the flavors to meld.

Just before serving, carefully remove the outer ring of the tart pan. Slice the chilled tart into wedges and serve.