Strawberry-Almond Cream Tart


Ingredients

  • Crust:
  • 36 honey graham crackers (about 9 sheets) 
  • 2 tablespoons sugar 
  • 2 tablespoons butter, melted 
  • 4 teaspoons water
  • Cooking spray 
  • Filling:
  • 2/3 cup light cream cheese 
  • 1/4 cup sugar 
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • Topping:
  • 6 cups small fresh strawberries, divided 
  • 2/3 cup sugar 
  • 1 tablespoon cornstarch
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons sliced almonds, toasted

Preparation

  1. Preheat oven to 350°.
  2. To prepare crust, place crackers in a food processor; process until crumbly. Add 2 tablespoons sugar, butter, and water; pulse just until moist. Place mixture in a 9-inch round removable-bottom tart pan coated with cooking spray, pressing into bottom and up sides of pan to 3/4 inch. Bake at 350° for 10 minutes or until lightly browned. Cool completely on a wire rack.
  3. To prepare filling, combine cream cheese, 1/4 cup sugar, and extracts in a medium bowl; stir until smooth. Spread mixture evenly over bottom of tart shell.
  4. To prepare topping, place 2 cups strawberries in food processor; process until pureed. Combine strawberry puree, 2/3 cup sugar, and cornstarch in a small saucepan over medium heat, stirring with a whisk. Bring to a boil, stirring constantly. Reduce heat to low; cook 1 minute. Remove glaze from heat, and cool to room temperature, stirring occasionally.
  5. Combine 4 cups strawberries and juice; toss to coat. Arrange berries, bottoms up, in a circular pattern over filling. Spoon half of glaze evenly over berries (reserve remaining glaze for another use). Sprinkle nuts around edge. Cover and chill 3 hours.
  6. Note: You can use either an 8 x 12-inch rectangular pan or a 9-inch round tart pan. The recipe also works with a 9-inch springform pan and a 10-inch pie plate.