Be-My-Valentine Strawberry Tart

Be-My-Valentine Strawberry Tart Tart Recipe 1/2 (batch) Classic Sugar Cookie Dough , see below 1 package(s) (8-oz.) cream cheese, softened 1/3 cup(s) sugar 1/2 teaspoon(s) vanilla extract 1 package(s) (16-oz. fresh) strawberries, hulled and sliced cup(s) white chocolate chips 1/4 teaspoon(s) vegetable oil Classic Cookie Dough Recipe 3 cup(s) flour 1/2 teaspoon(s) baking powder 1/2 teaspoon(s) salt 1 cup(s) (2 sticks unsalted) butter, softened (don't use margarine) 1 1/2 cup(s) sugar 2 large eggs 1 teaspoon(s) vanilla extract Prepare cookie dough: In a large bowl, combine flour, baking powder and salt. In another large bowl, beat butter and sugar with a mixer at low speed until blended. Increase speed to high; beat until light and fluffy, 5 minutes. Reduce speed to low; beat in eggs and vanilla until mixed, then beat in flour mixture just until blended. Divide dough into 4 quarters; flatten each into a disk, wrap in plastic and refrigerate overnight. When you're ready to make the tart, remove 2 disks of dough from refrigerator. Keep remaining dough in fridge or freezer for future use. Preheat oven to 350 degree F. Mist a pizza pan or large baking sheet with cooking spray. Break up pieces of dough and press together into a 12-inch circle. Bake 18 to 20 minutes, or until golden. Let cool completely on pan. Meanwhile, in a bowl, beat the cream cheese with an electric mixer until smooth. Add sugar and vanilla, and beat until fluffy. Spread mixture over cookie crust. Arrange strawberries on tart. Microwave white chocolate chips and oil in small bowl for about 1 minute, or until chocolate can be stirred smooth. Drizzle over berries. Refrigerate tart until ready to serve.