Heat oven to 325 F. Grease and flour 12 inch round pizza pan. In medium bowl, stir together flour, powdered sugar and cocoa. With fork, cut in butter until mixture holds together; press evenly in prepared pan. Bake 10 to 15 minutes or until crust is set; cool completely. Spread Strawberry Vanilla Filling evenly over crust to within 1 inch of edge; refrigerate until filling is firm. In small microwave safe bowl, place chocolate chips and shortening. Microwave at High (100%) 30 seconds to 1 minute or until chocolate is melted when stirred. Spoon chocolate into corner of disposable pastry bag or heavy duty plastic bag; cut off small piece at corner. Squeeze onto outer edge of filling in decorative design; refrigerate until firm. Prepare Glazed Fruit Topping; place onto top of filling. Refrigerate until ready to serve. Cover; refrigerate leftover tart. Yield: 12 servings Strawberry Vanilla Filling 1 2/3 cups (10 ounce package) vanilla milk chips 1/4 cup evaporated milk 1 package (8 ounce) cream cheese, softened 1 teaspoon strawberry extract 2 drops red food color In medium microwave safe bowl, place vanilla milk chips and evaporated milk. Microwave on high (100%) 1 to 1 1/2 minutes or until chips are melted and mixture is smooth when stirred vigorously. Beat in cream cheese, strawberry extract and food color. Glazed Fruit Topping 1/4 teaspoon unflavored gelatin 1 teaspoon cold water 1 1/2 cups cornstarch or arrowroot 1/4 cup apricot nectar or orange juice 2 tablespoons sugar 1/2 teaspoon lemon juice Assorted fresh fruit, sliced In small cup, sprinkle gelatin over cold water; let stand several minutes to soften. In small saucepan, stir together cornstarch, apricot nectar or orange juice, sugar and lemon juice; cook over medium heat, stirring constantly, until mixture is thickened. Remove from heat; immediately stir in gelatin mixture until smooth. Cool slightly. Meanwhile arrange fruit on top of filling; carefully brush juice mixture over fruit.