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Strawberry -Almond Cream Tart

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Serves | Prep Time | Cook Time


12 sheets honey graham crackers
2 tablespoons white sugar
2 tablespoons unsalted butter, melted
4 teaspoons water
Unflavored Cooking Spray
2 8 ounce packages light cream cheese
3/4 cup white sugar
1 1/2 teaspoon vanilla extract
3/4 teaspoon almond extract
8 cups fresh strawberries, divided
1 cup white sugar
1 1/2 tablespoons cornstarch
1 1/2 fresh lemon juice
2 tablespoons sliced almonds, toasted

Preheat oven at 350ºF

Place crackers in a food processor, and process until crumbly. Add 2 tablespoons sugar, butter, and water; pulse just until moist. Place the mixture in 12 x 8 inch baking pan coated with cooking spray, pressing into bottom and up sides of pan to 3/4 inch. Bake at 350ºF for 10 minutes or until lightly browned. Cool completely on a wire rack.

Combine the cream cheese, 3/4 cup sugar and extracts in a medium bowl; stir until smooth. Spread filling mixture evenly over bottom of crust.

Place 4 cups strawberries in food processor; process until pureed. Combine puree, 1 cup sugar and cornstarch in a medium saucepan over medium heat, stirring constantly with a whisk or wooden spoon. Bring to a boil. Reduce heat to low, cook 1 minute longer. Remove from heat; cool to room temperature, stirring occasionally.

Combine 4 cups strawberries and lemon juice; toss to coat. Arrange berries, bottoms up in 5 straight lines over filling. Spoon glaze over berries. Arrange almonds around the edges. Cover and chill for 3 hours. Yield 10 servings.

Pairs Well With


The first time I made this Tart because I saw a picture of it on the cover of a cookbook. I convinced my wife that I should make it, and now it is one of our and some of our friends favorite desserts

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