Summer Strawberry Almond Cream Tart
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Dessert
Makes: 10
Ingredients
Crust
  • 9 sheets of honey graham crackers (that's usually one package)
  • 2 tablespoons sugar
  • 2 tablespoons melted butter
  • 4 teaspoons water
  • Coconut oil (or cooking spray) to grease your pan
Filling
  • ⅔ cup light cream cheese, room temperature
  • ¼ cup sugar
  • ½ teaspoon vanilla extract
  • ¼ teaspoon almond extract
Topping
  • 6 cups fresh strawberries, divided
  • ⅓ cup sugar
  • 1 tablespoon cornstarch
  • 1 tablespoon fresh lemon juice
Instructions
  1. Preheat oven to 350 degrees. Coat your 9-inch removable-bottom tart pan or springform pan with coconut oil or cooking spray.
  2. For the crust, place crackers in food processor and process until fine and crumbly. Add sugar, butter and water and pulse until just moist. Place mixture in pan, pressing into the bottom and up the sides of pan approximately ¾ inch. Bake at 350 degrees for 10 minutes or until the crust is lightly browned. Remove and cool completely on a wire rack.
  3. For filling, combine filling ingredients and stir or mix until smooth. Spread mixture evenly over bottom of cooled tart shell.
  4. Combine 4 cups strawberries and juice and toss to coat. Arrange berries, bottoms up, in a circular pattern over the filling. Serve as-is after covering and chilling for 3 hours, or follow the next set of instructions to prepare the glaze.
  5. For the optional glaze, place 2 cups of strawberries in food processor and process until pureed. Combine the puree, ⅔ cup sugar and cornstarch in a small saucepan over medium heat, stirring with a whisk. Bring to a boil, stirring constantly. Reduce heat to low and cook 1 minute. Remove glaze from heat and cool to room temperature, stirring occasionally. Once cooled, spoon half of the glaze evenly over the berries. For more finessed coverage, use a silicone pastry brush to brush the tips of the berries with the glaze. Reserve remaining glaze for another use (or eat it all up!). Cover and chill for 3 hours.
Notes
Slightly adapted from a Cooking Light recipe.
Recipe by Big Sky, Little Kitchen at https://www.bigskylittlekitchen.com/summer-strawberry-almond-cream-tart/