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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.

Cooking Light MAY 2010

  • Yield: 10 servings (serving size: 1 wedge)

Ingredients

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

Preparation

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.

Nutritional Information

Amount per serving
  • Calories: 235
  • Fat: 7.8g
  • Saturated fat: 2.9g
  • Monounsaturated fat: 1.2g
  • Polyunsaturated fat: 0.4g
  • Protein: 4.1g
  • Carbohydrate: 38.6g
  • Fiber: 2.4g
  • Cholesterol: 14mg
  • Iron: 0.6mg
  • Sodium: 176mg
  • Calcium: 33mg
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Strawberry-Almond Cream Tart recipe

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