Strawberry Almond Cream Tart
|Honey graham crackers||36|
|Butter||2 Tablespoon, melted|
|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|
|Small strawberries||6 Cup (96 tbs), divided (Use Small Fresh Strawberries)|
|Sugar||2⁄3 Cup (10.67 tbs)|
|Fresh lemon juice||1 Tablespoon|
|Sliced almonds||2 Tablespoon, toasted|
Preheat oven to 350°.
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.
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.
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.
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.