Chocolate Strawberry Tart

This dessert is so easy; the only thing to make is the shortbread.  Everything else is assembled.  I suggest using a removable bottom metal tart pan.  (Photo below)
Ingredients:
2 sticks unsalted sweet butter
2 cups all purpose flour
1/3 cup sugar or 1/2 cup confectioners sugar
pinch of baking powder
6 oz. clear apple jelly (for glaze)
Approximately 24 medium strawberries cored and, cleaned
1 1/2 cup semi-sweet chocolate chips
1 tablespoon heavy cream, milk or unsalted butter.


1.  Make Shortbread crust:
1 cup soft  unsalted sweet butter  (2 sticks)
2 cups all purpose flour
1/3 cup granulated sugar or 1/2 Cup confectioner's sugar
1 tiny pinch of baking powder
Combine all ingredients in a food processor with the blade until the dough forms a sticky ball.
Spray pan with non-stick Pam.  Press crust evenly onto bottom and, sides.
Bake: 350 degrees for 10-15 minutes.  Bake to cookie consistency , do not brown. Chill to room temp.

2.  Warm 6oz. clear Apple Jelly.
3. Melt 1 1/2 to 2 Cups chocolate semi sweet chips with 1 tablespoon heavy cream (milk or butter) on a double boiler.
    Pour into chilled crust.  Spread evenly.
4. Arrange cleaned and, cored strawberries over warm chocolate layer.
5. Drizzle melted apple jelly over strawberries.
Chill tart.  Serve when chocolate appears solid.

Pumpkin Butterscotch Pie

Ingredients 

• 2  cups graham crackers (ground fine in food processer) app.24 squares
• 1/3 cup soft unsalted Butter
• 1/2 cup plus 1/4 cup Pecans or walnuts, chopped
• 3 Tablespoons sugar or brown sugar
• 
  
• 8 oz. Cream cheese, softened
• 1 cup Powdered sugar
• 3 cups whipped topping, divided
• 
  
• 1 cup milk
• 2 sm pkgs.butterscotch instant pudding mix (sugar free)
• 1 - 15 oz can Pumpkin puree
• 1 tsp. Pumpkin spice

Instructions

1. Layer 1: Mix graham crackers , butter, sugar  and, 1/2 cup pecans together. Press into a sprayed 8×8 pan or standard pie pan.  Bake for 15 minutes at 350 degrees, then remove and let cool.
2. After crust is cool prepare the fillings in two separate bowls.
3. Layer 2: Blend cream cheese and powdered sugar.   FOLD (do not mix)  1 cup of the whipped topping then spread over cooled crust.
4. Layer 3: Mix milk, butterscotch pudding mix, canned pumpkin and, pumpkin spice thoroughly.  Taste to adjust pumpkin seasoning.   
5. FOLD (do not mix)  in 1 cup whipped topping until smooth. Spread over top of layer 2.
6. Layer 4: Spread remaining 1 cup of whipped topping and sprinkle pecans or, other nuts or sprinkles.
7. Let chill for 1 hour or until set.