Strawberry-Almond Cream Tart

Strawberry-Almond Cream Tart (Adapted from Cooking Light)

For the crust

11 whole rectangle graham crackers
2 1/2 tablespoons granulated sugar
4 1/2 tablespoons unsalted butter, melted
pinch salt

For the filling

8 ounces cream cheese, softened
1/3 cup granulated sugar
1/2 teaspoon vanilla
1/4 teaspoon almond extract
pinch salt

For the topping

3 cups hulled small fresh strawberries, divided
1/3 cup sugar
1/2 tablespoon potato starch
1/2 tablespoon fresh lemon juice
2 tablespoons sliced almonds, toasted

To prepare the crust

Preheat oven to 350 degrees.

In a food processor, add graham crackers and process until crumbly. Add sugar, melted butter and salt - pulse until the mixture is moistened. Scoop mixture into a 10" round tart pan coated with cooking spray. Firmly press crumbs over the bottom and 3/4" up the sides (make sense?). Place pan into the oven and bake until lightly browned, about 10 minutes. Remove and place pan on a wire rack to cool completely.

To prepare the filling

In a medium bowl, add cream cheese, sugar, vanilla, almond extract and salt - stir until smooth and combined. Scoop onto the crust and evenly spread over the bottom with an off-set spatula.

To prepare the topping

In a food processor, add 1 cup strawberries - process until pureed.

In a small saucepan, add strawberry puree, sugar and cornstarch, whisking until smooth. Set over medium heat - bring to a boil, stirring constantly - reduce heat to low and cook for 1 minute. Remove from the heat and press mixture through a fine sieve over a bowl - set aside and let cool.

In a medium bowl, add remaining 2 cups strawberries and lemon juice, tossing to coat. Arrange berries, hulled side down, in a circular pattern over filling. Spoon glaze evenly over the top of the berries. Sprinkle toasted nuts around the edge. Cover and place tart into the refrigerator to chill for at least three hours before serving.

Makes about 8 servings.

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