INGREDIENTS
Yields  10
36 honey graham crackers (about 9 sheets)
2 tablespoons sugar
2 tablespoons butter, melted
4 teaspoons water
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
Directions for the Strawberry Almond Cream Tart
1
Preheat oven to 350°F.
2
To prepare crust, place crackers in a food processor; process until crumbly.
3
Add 2 tablespoons sugar, butter, and water; pulse just until moist.
4
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.
5
Bake at 350° for 10 minutes or until lightly browned.
6
Cool completely on a wire rack.
7
To prepare filling, combine cream cheese, 1/4 cup sugar, and extracts in a medium bowl; stir until smooth.
8
Spread mixture evenly over bottom of tart shell.
9
To prepare topping, place 2 cups strawberries in food processor; process until pureed.
10
Combine strawberry puree, 2/3 cup sugar, and cornstarch in a small saucepan over medium heat, stirring with a whisk.
11
Bring to a boil, stirring constantly.
12
Reduce heat to low; cook 1 minute.
13
Remove glaze from heat, and cool to room temperature, stirring occasionally.
14
Combine 4 cups strawberries and juice; toss to coat.
15
Arrange berries, bottoms up, in a circular pattern over filling.
16
Spoon half of glaze evenly over berries (reserve remaining glaze for another use).
17
Sprinkle nuts around edge.
18
Cover and chill 3 hours.
19
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.
Read more: <a href=”http://www.food.com/recipe/strawberry-almond-cream-tart-304511?oc=linkback”>http://www.food.com/recipe/strawberry-almond-cream-tart-304511?oc=linkback</a>
