Recipe: Strawberry Almond Cream Tart

Previously posted as tried by Dianne, CA

Strawberry Almond Cream Tart

Crust:
36 honey graham crackers (about 9 sheets)
2 Tbsp sugar
s tbsp butter, melted
4 tsp water
Cooking Spray

Filling:
2/3 c. light cream cheese
1/4 c. sugar
tsp vanilla extract
1/4 tsp almond extract

Topping:
6 c small fresh strawberries, divided
2/3 c. sugar
1 Tbsp cornstarch
1 Tbsp fresh lemon juice
2 Tbsp sliced almonds, toasted

Preheat oven to 350.

To prepare crust, place crackers in a food processor and process until crumbly. Add sugar, butter, and water; pulse until just moist. 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. Bake for 10 minutes, or until lightly browned. Cool completely on a wire rack.

To prepare filling, combine cream cheese, sugar, and extracts in a medium bowl; stir until smooth. Spread mixture evenly over bottom of tart shell.

To prepare topping, place 2 c. strawberries in food processor; process until pureed. Combine strawberry puree, sugar, and cornstarch in a small saucepan over medium heat, stirring with a whisk. Bring to a boil, stirring constantly. Reduce heat to low and cook 1 minute. Remove glaze from heat and cool to room temperature, stirring occasionally.

Combine 4 c 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. Cover and chill 3 hours. Yield: 10 servings.

*Note: The crust and filling can be made 2 days ahead, and the topping can be added the night before.