Let’s create this elegant Strawberry Tart layer by layer:

1. Prepare and Bake the Crust:

Preheat oven to 450°F (230°C). Self-Correction: This seems high for pre-baking a crust that will only bake 10-12 mins total. 400°F or 425°F is more standard. Let’s adjust to 425°F as used in the previous pie recipe for blind baking. Preheat oven to 425°F (220°C).

Unroll the refrigerated pie crust dough.

Press the dough onto the bottom and up the sides of an ungreased 9-inch fluted tart pan with a removable bottom.

Prick the bottom of the crust generously with a fork.

Place the tart pan on a baking sheet. Bake until golden brown, 10-12 minutes. Note: For extra insurance against puffing, consider lining with parchment and using pie weights for the first 8 minutes, then remove weights/parchment and bake 4-5 minutes more.

Cool the baked crust completely on a wire rack.

2. Add the Chocolate Layer:

Melt the German sweet chocolate gently (using a microwave at 50% power or a double boiler).

Spread the melted chocolate evenly over the bottom of the cooled crust.

Refrigerate the crust until the chocolate is almost set, about 5-10 minutes. This creates a barrier.

3. Make the Cream Cheese Filling:

While the chocolate sets, make the filling. In a large bowl, beat the softened cream cheese, heavy whipping cream, and vanilla extract with an electric mixer until smooth.

Gradually beat in the confectioners’ sugar until the mixture is smooth and creamy.

4. Fill the Tart:

Spread the cream cheese mixture evenly over the set chocolate layer in the crust.

5. Arrange the Strawberries:

Arrange the sliced fresh strawberries decoratively over the cream cheese filling. You can create concentric circles or another pretty pattern.

6. Glaze the Strawberries:

Gently warm the red currant jelly in a small saucepan or microwave just until it’s liquid and pourable (don’t boil).

Using a pastry brush, gently brush the warm jelly over the strawberries to create a glossy glaze.

7. Chill Completely:

Refrigerate the assembled tart for at least 2 hours, or until the filling is well-chilled and firm.

8. Serve:

Carefully remove the outer ring of the tart pan before serving.

Slice and serve chilled. Enjoy!