Wednesday, May 29, 2013

Strawberry Almond Cream Tart

I made this tart for Mothers Day it was fantastic! Not only was it aesthetically pleasing, but it also tasted great. I highly recommend making this for any party or holiday you want to bring something extra special :). 

I always get these Cooking Light recipes from my co-worker (thanks Dana!) and this was the first one I actually made. I definitely want to try others after this!

You can make the crust and the puree for the topping in advance if you'd like, since both will need to be cooled to room temperature to prepare the tart. 


36 graham crackers
2 tbs sugar (I used organic cane sugar)
2 tbs butter
4 tsp water
Cooking spray

2/3 cup light cream cheese
1/4 cup sugar
1/2 tsp vanilla extract
1/4 tsp almond extract 

6  cups fresh strawberries, tops removed
2/3 cup sugar
1 tbs cornstarch
1 tbs fresh lemon juice
2 tbs sliced almonds, toasted 


Preheat oven to 350°

Place graham crackers in a food processor and grind until fine crumbs. Add 2 tablespoons sugar, butter, water and pulse until combined. Place the mixture in a greased 8x8 pan or a 9-inch round tart pan, pressing into the bottom and up the sides of the pan. Bake for 10-12 minutes or until lightly brown. Cool completely. 

For the filling, combine cream cheese, 1/4 cup sugar, and the vanilla and almond extracts; stir until smooth. Spread the mixture evenly over the bottom of the graham crust. 

For the topping, place 2 cups of strawberries in the food processor and process until smooth. In a small sauce pan over medium heat combine the strawberry puree, 2/3 cup of sugar, and cornstarch. Bring to a boil while whisking constantly. Reduce the heat to low and cook 1 minute. Remove from heat and cool to room temperature. 

Combine the remaining 4 cups of strawberries and lemon juice. Arrange berries, bottoms up in a row (or circular pattern if using a tart shell) over the filling. Spoon the glaze evenly over berries (I had some leftover, it's great on ice cream FYI!). Sprinkle the toasted almonds around the edge of the tart. Cover and chill at least 3 hours before slicing. 

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