Strawberry-Almond Cream Tart

This is always a hit. Last night, I was out of almond extract, so I substituted lemon instead. This was fantastic. I also use Splenda in place of sugar in the recipe.

I made this for my supper club this week, and it was a hit. I only made half the glaze, and it was more than enough for the tart. The glaze tasted just like strawberry jam to me, so I might just use jam next time. Honestly, I found this dessert too sweet, so I would cut the sugar or maybe even leave off the glaze next time if I have really sweet strawberries. I also followed another reviewer's suggestion and used 1 1/2 times all the cream ingredients to make a thicker cream layer. Overall, this was yummy--just needs to be less sweet, I think.

This was an absolutely refreshing dessert. The almond added so much to the flavoring. I will definitely be keeping this as a favorite!

I love this tart. It is great for summer since it is so refreshing. I don't think the cream cheese filling is enough, so instead of 2/3 cup of cream cheese, I use 1 cup of cream cheese. Otherwise, I did everything as directed and it came out beautifully. It doesn't keep well, so definitely make it on the day that you plan to serve it. I also sprinkle almonds on top of the whole tart, not just the edges, for extra crunch. Delicious!

10 Stars! Super, Super dessert. My only complaint is CL thinking you can get 10 servings out of this - yeah right. Try 7-8. The extra glaze is really a strawberry jam you can use on toast or english muffins, so its worth having the extra. Or just cut glaze recipe in half- worked for us.

Delicious!!! Made this and brought it to work to share. Everyone LOVED it...will definitely be making again!

OUTSTANDING!!! I made this as a birthday treat for my mother, everyone loved it, especially her!!! I can't wait for an occasion to make this again. The filling was on the bit of the sweet side, so maybe ease up on the sugar and the cream cheese mixture. I will definitely add more almond extract next time as well.

I loved this dessert, everyone totally raved about it. I loved the lemon juice on the strawberries, it gave it a nice zing. I used cinnamon graham crackers and for the crust and also did 1 1/2 times the filling. Delic! Used the extra glaze the next morning on waffles. YUM!

I brought this to a potluck and it was a huge hit. I modified it slightly, I used 8 oz. of cream cheese instead of 2/3 c., more toasted almonds, a tsp. more butter in the crust, and I made the glaze with 1 1/2 c. strawberries and 1/2 c. sugar and used it all on the pie. I rarely make pies, but this was really easy to make. I will definitely be making it again while strawberries are in season!

I usually do not make changes to recipes, but I was looking for one for Easter which I could adapt for diabetics. I substitued Splenda for sugar, used the low-fat honey grahams and since it was midnight and I was running out of time, I melted a jar of sugar free strawberry preserves for the topping/glaze. NO ONE knew it was low fat/sugar free and everyone asked for the recipe. I received calls and emails all day yesterday from people saying it was the best dessert they ever had. The presentation is incredible and the taste divine. I will definitely be making this for every gathering/event. (I usually do not make substitutions and hate reviews which do, but I had to make the exception with this!)

This is a step up from my usual French Glace Strawberry Pie. I used already prepared purchased strawberry glace to simplify the recipe.

Great recipe, and easy. I also use the whole block of cream cheese. At first I was really annoyed with left over glaze. What to do with it. Given the time of day 5:00pm, it dawned on me! Put left over glaze in blender, add rum and ice cubes. The rum cuts the sweetness. Enjoy.

I've been making this since it was first published. I modify it in ways that would make it not qualify for cooking light, but people LOVE it and request that I make it. Crust - I use one package of graham crackers, 5T butter, 1/4 c. brown sugar. For the cream cheese layer, I halve again the recipe (1 c. cream cheese) and sometimes I even double it. I use strawberries AND kiwi, blueberries, raspberries. Sometimes I use melted chocolate instead of the glaze. It wows people every time.

Great recipe, however I reserved one star because my crust was soggy... I wondered about the addition of water to the recipe, but did it anyway. Maybe I should have cooked it longer? The strawberry and cream part was to die for! Just wish my crust was a little bit crunchier.

I've made this twice now. The first time, with no changes and the second, I made changes to the crust. Instead of graham crackers, I used nilla wafers. I think next time I might try it with a pastry cream filling and different berries. It is a very versatile tart.

Loved it! I have made this recipe several times now for picnics, work functions, and family events. Everyone seems to love it. :)

My huaband says this is one of his favorite desserts. It is yummy and pretty to look at. Be sure to eat within two days so strawberries don't turn mushy.

I made this recipe for Father's Day and it was a huge success. It is very light and perfect for summer. I suggests making the jam topping first because it takes a while to cool to room temperature. Then make the crust and lastly the filling. The only problem was it only fed five people at our party. I may need to make two next time!

This is a wonderful recipe when you want to impress a crowd. I've made this tart many times over the years and it always gets rave reviews. I use a round or two small rectangular tart pan(s) and double the filling. You can make the tart shell, filling, and glaze a head of time to assemble the next day which is great when you are planning a gathering.

Delicious! The whole family loved it. Didn't have a tart pan so I used a shallow glass dish. Instead of using whole strawberries I sliced mine and layered them in rows which still gave it a nice presentation. The extra glaze was fantastic with some greek yogurt!