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Strawberry-Almond Cream Tart




Source of Recipe


Cooking Light-4/03






List of Ingredients



• Crust:
  
• 36 hone graham crackers (about 9 sheets)
  
• 2 tablespoons sugar
  
• 2 tablespoons butter, melted
  
• 4 teaspoons water
  
• cooking spray
  
• Filling:
  
• 2/3 cup light cream cheese
  
• 1/4 cup sugar
  
• 1/2 teaspoon vanilla extract
  
• 1/4 teaspoon almond extract
  
• Topping:
  
• 6 cups small fresh strawberries, divided
  
• 2/3 cup sugar
  
• 1 tablespoon cornstarch
  
• 1 tablespoon fresh lemon juice
  
• 2 tablespoons sliced almonds, toasted
  






Instructions



1. Preheat oven to 350 degrees.
   
2. To prepare crust, place crackers in a food processor; process until crumbly. Add 2 tablespoons sugar, butter, abd water; pulse just until moist. Place mixture in a 9-inch round removeable-bottom tart pan 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 the extracts in a medium bowl; stir until smooth. Spread mixture evenly over bottom of tart shell.
   
4. To prepare topping, place 2 cups strawberries in food processor; process until pured. 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 glaze from heat, and cool to room temperature, stirring occasionally.
   
5. Combine 4 cups strawberries and juice; toss to coat. Arrange berries; bottom up, in a circular pattern over filling. Spoon half of glaze evenly over berries (reserve remaining glaze for another use). Sprinkle nuts around. Cover and chill 3 hours.
   
6. 289 cal, 8.9g fat, 4.5g pro, 48.7g carb, 3g fiber, 15mg chol, 1.3mg iron, 242mg sod, 59mg calc