fresh strawberry cream tart

This is a quick, almost no-bake dessert that is a perfect way to show off fresh fruit!  Tastes best after chilling a full day, so it's a great make-ahead recipe for entertaining!  If you try it, I would love to hear what you think...  :o)  Thanks!!

4 cups chocolate teddy grahams (1-10oz box)
8 tablespoons butter, melted

1 8-ounce container mascarpone cheese
6 ounces cream cheese, room temperature
1/4 cup sour cream
1/4 cup sugar
1 teaspoon grated lemon peel 
+ 1/4 teaspoon vanilla extract or
1 teaspoon almond extract

strawberries, hulled and sliced in half
1/4 cup strawberry jam, warmed

1.  Preheat oven to 350°F. Finely grind cookies in food processor. Add butter and blend until crumbs are evenly moistened. Press mixture over bottom and up sides of an 11-inch tart pan with a removable bottom.  Bake crust until color darkens, pressing sides with back of spoon if beginning to slide, about 8 minutes. Cool completely.

2.  Beat filling ingredients until smooth.  Spread filling in prepared crust. Cover loosely and refrigerate at least 2 hours and up to 1 day.

3.  Arrange strawberries decoratively. Brush with warmed jam.  Serve, or refrigerate up to 6 hours.

You can use chocolate wafers or graham crackers to make the crust.  Just break into pieces before measuring the 4 cups into the food processor.  You can also substitute any berry and jam for the topping.  Enjoy!
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