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Strawberry-Almond Cream Tart

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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

Details

Preparation

Step 1

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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