CRUST:

2 sticks shortening
2 c. flour
2 sm. pkgs. cream cheese

Mix well, refrigerate 1 hour. Makes 24 small balls.

FILLING:

2 oz. semi-sweet chocolate
3/4 c. (6 oz.) cream cheese, room temperature
1 c. powdered sugar
2 pts. fresh strawberries
1/3 c. whipping cream
1 tbsp. orange liqueur
1/2 tsp. vanilla
1/2 c. seedless raspberry jam, melted

Preheat oven to 350 degrees. Roll dough on floured board to about 1/8 inch thickness. Cut into 6 equal pieces. Fit dough over 6 (3 inch) ovenproof heart shaped molds. Prick bottoms in several places. Place on baking sheet and bake 20 to 25 minutes. Cool, then place on platter to fill. Melt chocolate over low heat. While warm spread over bottom of cooled shells. Let set. Beat cream cheese and powdered sugar until smooth. Add whipping cream, orange liqueur and vanilla. Spoon over chocolate. Chill 30 minutes. Combine strawberries and jam, tossing berries gently to coat. Arrange over filling. Refrigerate. Top with whipped cream.

There is a restaurant in Philadelphia, called "The Commissary". They make these tarts, and it is very popular with their clients. Really they are exceptional.