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| Strawberry & Almond Cream Tart submitted by Karen Johnson |
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Description
This is a perfect Spring dessert - light and creamy. There will be extra glaze. You may prepare the crust 2 days in advance and assemble the rest the morning of your gathering.
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Directions
1. Preheat oven to 350F
2. Prepare crust, by placing crackers in a food processor and process until crumbly. Add 2 T sugar, butter and water; pulse just until 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 min or until lightly browned. Cool completely on a wire rack.
3. Prepare filling by combining cream cheese, 1/4 c sugar, and extracts in a medium bowl, stir until smooth. Spread mixture over bottom of tart shell.
4. Prepare topping by placing 2 c strawberries in food processor, process until pureed. Combine puree, 2/3 c 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.
5. 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. Cover and chill 3 hours. Yield: 10 servings
Also works in an 8x12 rectangular pan, 9 in round tart pan, 9 in springform pan, and a 10 in pie plate.
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Ingredients
 Crust:
36 honey graham crackers (appx. 9 sheets)
2 T sugar
2 T butter, melted
4 t water
Cooking Spray
Filling:
2/3 c light cream cheese
1/4 c sugar
1/2 t vanilla extract
1/4 t almond extract
Topping:
6 c small fresh strawberries, divided
2/3 c sugar
1 T cornstarch
1 T fresh lemon juice
2 T sliced almonds, toasted
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