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Strawberry-Almond Cream Tart

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Nestled in a creamy filling and crumbly graham cracker crust, strawberries- one of spring's sweetest, brightest flavors- shine in this delectable tart. Truly delicious!

Recipe from Cooking Light Magazine, May 2010

Calories 235; Fat 7.8g (sat 2.9g, mono 12g, poly 0.4g); Protein 4.1g; Carb 38.6g; Fiber 2.4g; Chol 12mg;
Iron 0.6mg; Sodium 176mg; Calcium 33mg

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Ingredients

  • Crust:
  • 36 honey graham crackers (9 sheets)
  • 2 tablespoons sugar
  • 2 tablespoons butter, melted
  • 4 teaspoons water
  • Cooking spray
  • Filling:
  • 2/3 cup (about 5 ounces) cream cheese
  • 1/4 cup sugar
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • Topping:
  • 6 cups small fresh strawberries, hulled and divided
  • 2/3 cup sugar
  • 1 tablespoon cornstarch
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons sliced almonds, toasted (optional)

Details

Servings 10

Preparation

Step 1

Preheat oven to 350 degrees.

To prepare crust:
Place crackers in a food processor; process until crumbly. Add 2 teaspoons sugar, butter, and 4 teaspoons water; pulse just until moist. Place cracker mixture in a 9-inch round removable-bottom tart pan lightly coated with cooking spray, pressing into bottom and up sides of pan to 3/4 inch. 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 food processor, and process until smooth. Combine strawberry puree, 2/3 cup sugar, and cornstarch in a small saucepan over medium heat; stir with a 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 the remaining 4 cups strawberries and lime 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 (optional). Cover and chill 3 hours.

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