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½ cup tofutti cream cheese
½ cup margarine, softened
1 tablespoon sugar
1-1/4 cups flour
½ cup sugar
¼ cup cornstarch
2 cups pareve whip
4 egg yolks
3 tablespoons margarine
½ teaspoon vanilla
1 quart strawberries, sliced

Beat together tofutti cream cheese, margarine and sugar until fluffy. Add flour and beat until well combined. Shape into a disk, wrap in plastic wrap and chill for ½ hour.

Preheat oven to 400 degrees. Roll dough out to about 1/8-inch thick. Press into bottom and up sides of a 9-inch tart pan. Cover with parchment paper and then fill with pie weights or dried beans. Bake for about 15 minutes, removed weights and bake an additional 5 minutes – until lightly browned. Cool on wire rack.

In a medium-sized heavy saucepan, combine ½ cup sugar and the cornstarch. Whisk together the whip and the egg yolks, then slowly whisk it into the sugar mixture over medium heat. Bring to a boil; reduce heat and simmer, stirring constantly for about 1 minute. Remove from heat and stir in margarine and vanilla. Place plastic wrap directly on filling and let stand ½ hour until set.

Pour into prepared shell. Cover and chill. Top with sliced strawberries.