Strawberry Almond Cream Tart

By Chezlamere

These tarts have so much going for them, crunchy crust, sweet creamy filling and bright gobs of fresh strawberries adorned with almond crown. I've made some minor changes to the recipe, substituting real lemon zest for the lemon extract (hey, when you've got the real thing, you might as well use it!) and leaving out the almond extract (I've never liked the taste of fake almonds).

Ingredients

• Crust:
• Instead of making individual tartlettes, you can make one big tart, just use a 9-inch removable bottom tart pan
• 36 honey graham crackers (about 9 sheets)
• 2 tablespoons sugar
• 2 tablespoons butter, melted
• 4 teaspoons water
• Cooking spray
• Filling:
• 8 ounces cream cheese
• 1/4 cup sugar
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon finely grated lemon zest (use a rasp grater)
• Topping:
• 6 cups small fresh strawberries, divided
• 1/3 cup sugar
• 1 tablespoon cornstarch
• 1 tablespoon fresh lemon juice
• 3 tablespoons sliced almonds, toasted

Preparation

Step 1

Six 4-inch round removable-bottom tart pan or one 9-inch pan

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 6 mini 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,1/3 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 of each tart. Cover and chill 3 hours.