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.

Callie Nash
Recipe by Cooking Light June 2017


Recipe Summary

35 mins
3 hrs 35 mins
Serves 8 (serving size: 1 slice)


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350°F.

  • 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.

  • 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.

  • Bake crust at 350°F until lightly browned, about 10 to 12 minutes. Cool completely on a wire rack, about 30 minutes.

  • 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.

  • 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.

  • Arrange strawberry slices in rows over filling; drizzle with rosé glaze. Garnish with mint leaves, if desired. Serve immediately.

Nutrition Facts

264 calories; fat 12.1g; saturated fat 5.1g; mono fat 3.9g; poly fat 1.7g; protein 6g; carbohydrates 33g; fiber 2g; cholesterol 25mg; iron 1mg; sodium 209mg; calcium 72mg; sugars 23g; added sugar 16g.