Strawberry Tart

Tart Shell - this makes 2 - 11" tart pans or approx. 4 dozen mini tarts
1/2 cup shortening
1/2 cup butter (I used margarine)
1 cup sugar
1 egg
1 tsp. Almond flavoring (I used Imitation Almond Extract)
2 1/2 cups flour

Cream shortening and butter together. Add sugar, eggs and almond. Mix well. Add flour and mix until dough is stiff. Make sure you spray tart tins with Pam. Divide in two and press into tart pan. Make as thin as possible. If doing mini tarts, press small balls (about 1 TBSP) of mixture into tart tins.
Bake at 350 degrees for 10-12 mins. or until dough is light brown. Cool on wire rack. Leave in tart pan for 5 mins before taking out. Don't leave in too long or they won't come out. (May freeze for several weeks).

Cream Filling - If making mini tarts use regular recipe. If doing 11" tarts 1 1/2 times the cream fillin grecipe)

1/2 cup Heavy cream - whipped (3/4 cup)
1 8oz pkg. cream cheese (1 1/2 pkgs)
1/3 cup sugar (1/2 cup)
1 TBSP Orange juice (1 1/2 TBSP) Not orange juice concentrate.
1 tsp. vanilla extract (1 1/2 tsp)
1/4 tsp. Almond extract (1/3 tsp)

In small mixing bowl, whip the cream until soft peaks form. In another small mixing bowl beat cream cheese adn sugar until smooth. Beat in orange juice, vailla and almond. Fold in whippped cream. Spread over crust.

Arrange galved strawberries on top of filling. Refrigerate 4-6 hours before serving.