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

    honey graham crackers (about 9 sheets)

  • 2

    tablespoons sugar

  • 2

    tablespoons butter, melted

  • 4

    teaspoons water

  • Cooking spray

  • Filling:

  • 2/3

    cup light cream cheese

  • 1/4

    cup sugar

  • 1/2

    teaspoon vanilla extract

  • 1/4

    teaspoon almond extract

  • Topping:

  • 6

    cups small fresh strawberries, divided

  • 2/3

    cup sugar

  • 1

    tablespoon cornstarch

  • 1

    tablespoon fresh lemon juice

  • 2

    tablespoons sliced almonds, toasted toasted

Directions

Strawberry-Almond Cream Tart Prepare the crust and filling up to 2 days ahead for this strawberry-almond cream tart; then assemble the dessert recipe the morning of your brunch. You'll have extra glaze--try it on ice cream or pound cake. Preheat oven to 350°. To prepare crust, place crackers in a food processor; process until crumbly. Add 2 tablespoons sugar, butter, and 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 3/4 inch. Bake at 350° 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 mixture evenly over bottom of tart shell. To prepare topping, place 2 cups strawberries in food processor; process until pureed. Combine strawberry puree, 2/3 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 cool to room temperature, stirring occasionally. Combine 4 cups strawberries and juice; toss to coat. Arrange berries, bottoms up, in a circular pattern over filling. Spoon half of glaze evenly over berries (reserve remaining glaze for another use). Sprinkle nuts around edge. Cover and chill 3 hours. Note: You can use either an 8 x 12-inch rectangular pan or a 9-inch round tart pan. The recipe also works with a 9-inch springform pan and a 10-inch pie plate.

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