1 box refrigerated pie crusts, softened as directed on box
Filling1 package (8 oz) cream cheese, softened
1/3 cup sugar
¼ to 1/2 teaspoon almond extract
1 cup whipping cream, whipped
Topping4 cups fresh strawberries, washed, hulled, halved
½ cup semisweet chocolate chips
1 tablespoon shortening
Heat oven to 450°F. Bake pie crust as directed on box for One-Crust Baked Shell, using 10-inch tart pan or 9-inch glass pie plate. Cool on cooling rack 15 minutes.In large bowl, beat cream cheese with electric mixer on medium speed until fluffy. Gradually add sugar and almond extract; beat well. Fold in whipped cream. Spoon into crust.
Arrange strawberry halves over filling. Refrigerate while making drizzle. In 1-quart saucepan, melt chocolate chips and shortening over low heat, stirring constantly, until smooth. Drizzle over strawberries and filling. Refrigerate until set, about 30 minutes. Cover and refrigerate any remaining tart.