- Calories 264
- Fat 12.1g
- Satfat 5.1g
- Monofat 3.9g
- Polyfat 1.7g
- Protein 6g
- Carbohydrate 33g
- Fiber 2g
- Cholesterol 25mg
- Iron 1mg
- Sodium 209mg
- Calcium 72mg
- Sugars 23g
- Est. added sugars 16g
Rosé-Glazed Strawberry Tart
The rectangular tart pan makes for a striking presentation, but if you don't have one, you can use a 9-inch tart pan or pie plate.
How to Make It
Step 1
Preheat oven to 350°F.
Step 2
To prepare crust, spread almond meal in an even layer on a rimmed baking sheet. Bake at 350°F until lightly browned and fragrant, about 6 minutes. Cool 10 minutes.
Step 3
Process almond meal, graham crackers, 2 tablespoons sugar, and salt in a food processor until finely ground, about 20 seconds. Place egg white in a small bowl; whisk until foamy. Add egg white and melted butter to food processor; pulse just until crumbs are moist, 3 to 4 times. (Do not overprocess.) Coat a 13 1/2- x 4-inch tart pan with removable bottom with baking spray. Press crumb mixture into bottom and up sides of prepared pan. Place tart pan on a baking sheet.
Step 4
Bake crust at 350°F until lightly browned, about 10 to 12 minutes. Cool completely on a wire rack, about 30 minutes.
Step 5
To prepare filling, beat cream cheese and 1/3 cup sugar with a mixer on medium speed until light and fluffy and sugar is dissolved, 1 to 2 minutes. Add yogurt, lemon rind, and vanilla, and beat until blended and smooth. Spread filling evenly in cooled crust. Cover and chill until firm, about 2 hours.
Step 6
To prepare glaze, bring wine and 2 tablespoons sugar to a boil in a small saucepan over medium-high, stirring occasionally until sugar dissolves. Cook until syrupy and reduced to about 2 1/2 tablespoons, about 12 minutes. Cool 10 minutes.
Step 7
Arrange strawberry slices in rows over filling; drizzle with rosé glaze. Garnish with mint leaves, if desired. Serve immediately.
