Sunday, August 17, 2008

Strawberry-Almond Cream Tart

yield: 10 servings

36 honey graham crackers (or 9 sheets)
2 Tbsp sugar
2 Tbsp butter, melted
4 tsp water

2/3 cup 1/3-less-fat cream cheese
1/4 cup sugar
1/2 tsp vanilla
1/4 tsp almond extract

6 cups fresh strawberries, the smaller the better!
2/3 cup sugar
1 Tbsp cornstarch
1 Tbsp lemon juice
2 Tbsp sliced almonds, toasted

1. Preheat oven to 350° .
2. To prepare crust, place crackers in a food processor; process until crumbly. Add sugar, butter, and water; pulse just until moist. Place mixture in a 9-inch pan with removable bottom (like a springform pan), coated with cooking spray. Press mixture into bottom and 3/4-inch up sides. Bake at 350° for 10 minutes or until lightly browned. Cool completely.
3. To prepare filling, combine cream cheese through almond extract in a medium bowl. Beat at medium speed until smooth and combined. Spread mixture evenly over bottom of tart shell.
4. To prepare topping, place 2 cups strawberries in food processor; process until pureed. Combine strawberry puree, 2/3 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; cook 1 minute. Remove from heat and cool to room temperature.
5. Combine 4 cups strawberries and lemon juice; toss to coat. Arrange berries, bottoms up, in a pattern over filling. Spoon approximately half of glaze evenly over berries. Reserve remaining glaze for another use (over ice cream, pound cake, pancakes, etc). Sprinkle nuts around edge. Cover and chill for 3 hours.

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