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Strawberry Almond Cream Tart

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Ingredients
Crust:
  Honey graham crackers 36
  Sugar 2 Tablespoon
  Butter 2 Tablespoon, melted
  Water 4 Teaspoon
  Cooking spray 1
Filling:
  Light cream cheese 2⁄3 Cup (10.67 tbs)
  Sugar 1⁄2 Cup (8 tbs)
  Vanilla extract 1⁄2 Teaspoon
  Almond extract 1⁄2 Teaspoon
Topping:
  Small strawberries 6 Cup (96 tbs), divided (Use Small Fresh Strawberries)
  Sugar 2⁄3 Cup (10.67 tbs)
  Cornstarch 1 Tablespoon
  Fresh lemon juice 1 Tablespoon
  Sliced almonds 2 Tablespoon, toasted
Directions

1.
Preheat oven to 350°.
2.
To prepare crust, place crackers in a food processor; process until crumbly.
Add 2 tablespoons sugar, butter, and 4 teaspoons 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 1/4 inch.
Bake at 3500 for 10 minutes or until lightly browned.
Cool 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, and process until pureed.
Combine strawberry puree, 2/3 cup sugar, and cornstarch in a 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 the remaining 4 cups strawberries and lemon juice; toss to coat.
Arrange berries, bottoms up, in a circular pattern over filling.
Spoon half of glaze evenly over berries (reserve the remaining glaze for another use).
Sprinkle nuts around edge.
Cover and chill 3 hours.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Servings: 
10

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