Strawberry-Almond Cream Tart

Nestled in a creamy filling and crumbly graham cracker crust, strawberries—one of spring's sweetest, brightest flavors—shine in this delectable tart.


10 servings (serving size: 1 wedge)

Recipe from

Cooking Light

Nutritional Information

Calories 235
Fat 7.8 g
Satfat 2.9 g
Monofat 1.2 g
Polyfat 0.4 g
Protein 4.1 g
Carbohydrate 38.6 g
Fiber 2.4 g
Cholesterol 14 mg
Iron 0.6 mg
Sodium 176 mg
Calcium 33 mg


36 honey graham crackers (9 sheets)
2 tablespoons sugar
2 tablespoons butter, melted
4 teaspoons water
Cooking spray
2/3 cup (about 5 ounces) 1/3-less-fat cream cheese
1/4 cup sugar
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
6 cups small fresh strawberries, hulled and divided
2/3 cup sugar
1 tablespoon cornstarch
1 tablespoon fresh lemon juice
2 tablespoons sliced almonds, toasted


1. Preheat oven to 350°.

2. To prepare crust, place crackers in a food processor; process until crumbly. Add 2 tablespoons sugar, butter, and 4 teaspoons water; pulse just until moist. Place cracker mixture in a 9-inch round removable-bottom tart pan lightly 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 cream cheese mixture evenly over bottom of tart shell.

4. To prepare topping, place 2 cups strawberries in food processor, and process until smooth. Combine strawberry puree, 2/3 cup sugar, and cornstarch in a small saucepan over medium heat; stir with a whisk. Bring to a boil, stirring constantly. Reduce heat to low; cook 1 minute. Remove glaze from heat. Cool to room temperature, stirring occasionally.

5. Combine the remaining 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.

Jean Kressy,

Cooking Light

May 2010
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