Strawberry-Almond Cream Tart

Strawberry-Almond Cream Tart
Strawberry-Almond Cream Tart

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Crust:

  • 36

    low-fat honey graham crackers (9 sheets)

  • 2

    Tbsp. sugar

  • 2

    Tbsp.light butter, melted

  • 4

    tsp. water

  • Cooking spray

  • Filling:

  • 2/3

    cup (about 5 oz) 1/3-less-fat cream cheese

  • 1/4

    cup sugar

  • 1/2

    tsp. vanilla extract

  • 1/4

    tsp. almond extract

  • Topping:

  • 6

    cups fresh strawberries, hulled and divided

  • 2/3

    cup sugar

  • 1

    Tbsp. cornstarch

  • 1

    Tbsp. fresh lemon juice

  • 2

    Tbsp. slice almonds, toasted

Directions

Preheat oven to 350 degrees. To prepare crust, place crackers in a food processor; process until crumbly Add 2 Tbsp. sugar, butter and 4 tsp. water; pulse just until moist. Place cracker mixture in a 9-inch round tart/pie pan lightly coated with cooking spray, pressing into bottom and up sides of pan. Bake at 350 degrees for 10 minutes or until lightly browned. Cool completely on a wire rack. To prepare filling, combine cream cheese, 1/4 cup sugar and extracts in a medium bowl; stir until smooth. Spread cream cheese mixture evenly over bottom of tart shell. To prepare topping, place 2 cups strawberries in a food processor, and process until smooth. Combine strawberry puree, 2/3 cup sugar, and cornstarch in a small saucepan over medium heat; stir with whisk. bring to a boil, stirring constantly. reduce heat to low, cook 1 minute. Remove glaze from heat. Cool to room temperature, stirring occasionally. combine remaining 4 cups of strawberries and juice, toss to coat. arrange the berries, bottom up, in a circular pattern over filling. spoon half of the glaze evenly over the berries (reserve remaining glaze for another use) sprinkle nuts around edge. cover and chill 3 hours

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