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Strawberry-Almond Cream Tart

Photography: Becky Luigart-Stayner; Styling: Lydia DeGaris-Pursell
Yield 10 servings
Prepare the crust and filling up to 2 days ahead for this strawberry-almond cream tart; then assemble the dessert recipe the morning of your brunch. You'll have extra glaze--try it on ice cream or pound cake.

Ingredients

  • Crust:
  • 36 honey graham crackers (about 9 sheets)
  • 2 tablespoons sugar
  • 2 tablespoons butter, melted
  • 4 teaspoons water
  • Cooking spray
  • 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

Nutrition Information

  • calories 289
  • caloriesfromfat 28 %
  • fat 8.9 g
  • satfat 4.2 g
  • monofat 1.7 g
  • polyfat 0.5 g
  • protein 4.5 g
  • carbohydrate 48.7 g
  • fiber 3 g
  • cholesterol 15 mg
  • iron 1.3 mg
  • sodium 242 mg
  • calcium 59 mg

How to Make It

  1. Preheat oven to 350°.

  2. To prepare crust, place crackers in a food processor; process until crumbly. Add 2 tablespoons 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 at 350° for 10 minutes or until lightly browned. Cool completely on a wire rack.

  3. To prepare filling, combine cream cheese, 1/4 cup sugar, and extracts in a medium bowl; stir until smooth. Spread mixture evenly over bottom of tart shell.

  4. To prepare topping, place 2 cups strawberries in food processor; process until pureed. Combine strawberry puree, 2/3 cup 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.

  6. 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.