Let’s break down the process into easy-to-follow steps.

1. Prepare and Bake the Crust:

• Preheat the oven to 450°F (230°C).
• Unroll the refrigerated pie crust and press it onto the bottom and up the side of an ungreased 9-inch fluted tart pan with a removable bottom.
• Prick the bottom of the crust with a fork. This helps to prevent the crust from puffing up during baking.
• Place the tart pan on a baking sheet.
• Bake until golden brown, 10-12 minutes.
• Cool on a wire rack.

2. Add Chocolate Layer:

• Spread the melted German sweet chocolate over the bottom of the cooled crust.
• Refrigerate until almost set, 5-10 minutes.

3. Make the Cream Cheese Filling:

• In a large bowl, beat the softened cream cheese, heavy whipping cream, and vanilla extract with a hand mixer until smooth.
• Gradually beat in the confectioners’ sugar until well combined.

4. Assemble the Tart:

• Spread the cream cheese filling evenly over the chocolate layer in the cooled crust.
• Arrange the sliced strawberries over the filling.

5. Glaze the Strawberries (Optional):

• In a small saucepan. The recipe doesn’t specify how to prepare the jelly, but it likely involves gently warming it to make it more spreadable. If necessary, warm the red currant jelly until it’s melted and easily brushed.
• Use a pastry brush to brush the melted jelly over the strawberries.

6. Chill: Refrigerate for at least 2 hours.

7. Serve: Remove the side of the pan before serving.

These are easy to follow instructions.