Ingredients
- Crust
- 8 whole graham crackers
- 1/2 cup pecan halves, toasted
- 2 tbs light brown sugar
- 1/8 tsp salt
- 4 tbs unsalted butter, melted
- Filling
- 12 oz cream cheese
- 1/2 cup sugar
- 1 egg
- 1 tsp vanilla
- 1 tsp minced lemon zest
- 1/8 tsp salt
- Puree
- 1 lb fresh strawberries, hulled and quartered
- 3 tbs sugar
- 2 tbs fresh lemon juice
- 2 tbs orange liqueur (Grand Marnier)
- Sprinkle
- 1 pkg unsweetened gelatin (2 1/2 tsp)
- 3 tbs water
- 1 tsp vanilla
- Glaze
- 1/4 cup strawberry jam
- 1 tbs orange liqueur
- 9 large fresh strawberries, halved
- 1 cup diced fresh strawberries
Preparation
Step 1
Preheat oven to 325°. Crust, process graham crackers, pecans, brown sugar and salt in a food processor until fine. With processor running, add melted butter; process until crumbs resemble wet sand. Press crumb mixture into bottom of a 9 inch round or square tart pan with a removable bottom. Bake crust 15 minutes; cool completely. For filling; whip cream cheese and 1/2 cup sugar in a mixer with a whisk attachment, until smooth, scraping down sides of bowl periodically. Add egg, 1 tsp vanilla, zest and salt. Mix to combine. Spread cream cheese filling onto crust and bake until dies are set, 25 minutes; cool completely. Topping, puree 1 lb strawberries, sugar, lemon juice and liqueur in a food processor; transfer to a saucepan over medium heat and bring to a boil. Cook puree, stirring constantly until slightly reduced, 5 minutes. Sprinkle gelatin over water in a bowl; let sit until gelatin is absorbed, 5 minutes. Add gelatin to strawberry puree and cook 1 minute more. Off heat, stir in 1 tsp vanilla and let cool 15 minutes; pour over cooled tart and refrigerate until set, 2 hours. Glaze, heat jam and 1 tbs liqueur in a small pan over medium low heat until melted. Arrange halved strawberries, cut side down, around edges of tart and then arrange diced strawberries to cover center. Brush with glaze.