Strawberry Almond Tart
Originally from Cooking Light Magazine, this fresh strawberry tart is perfect for spring.
Servings 10
Cost 5
Ingredients
- 18 square honey graham crackers (1 sleeve or 1 ¼ cups crumbs (137 grams)
- 2 tablespoons sugar (25 grams)
- 2 tablespoons butter, melted (28 grams)
- 4 teaspoons water
Filling:
- ⅔ cup regular or light cream cheese softened
- ¼ cup sugar
- ½ teaspoon vanilla extract
- ¼ teaspoon almond extract
Topping:
- 5 cups small fresh strawberries divided
- ⅓ cup sugar
- ½ tablespoon cornstarch
- 1 tablespoon fresh lemon juice
- 2 tablespoons sliced almonds toasted
- Garnish: 2 cups freshly whipped cream or whipped topping
Instructions
- Preheat oven to 350°. Grease or spray a 9 inch removable bottom tart pan. A 9 inch springform pan will also work.
- Process grahams into fine crumbs. Add the 2 tablespoons sugar, melted butter, and water and pulse to mix, then press mixture into the bottom and about ¾ inch up the sides of the prepared pan. Bake at 350° for 10 minutes or until lightly browned. Let cool completely on a wire rack.
- Filling: Mix together the softened cream cheese, ¼ cup sugar, and extracts. Spread mixture evenly over bottom of tart shell.
- Topping: place 1 cup strawberries in food processor; process until pureed. Combine strawberry puree, ⅓ 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 let cool to room temperature, stirring occasionally.
- Toss 4 cups of the best looking, similar-in-size strawberries with lemon juice, then arrange berries, bottoms up, in a circular pattern over filling. Spoon glaze evenly over berries. Sprinkle nuts around edge or sprinkle over the top.
- Pipe light whipped topping or freshly whipped and sweetened cream around the edges.
- Cover and chill 3 hours.
