strawberry-almond cream tart
Fruit desserts are my mom’s favorite, so I knew this strawberry-almond cream tart would make an ideal finish for her birthday dinner. Not only is it delicious (though it’s hard to go wrong with strawberries straight from the farm stand), the presentation is beautiful for a special occasion. I prepared the crust, topping, and filling in the morning, and then assembled the tart later that afternoon before chilling. This type of dessert tastes best the day it’s made, but none of us complained about eating leftovers the next day!
Strawberry-Almond Cream Tart
Adapted from Cooking Light
36 honey graham crackers (9 sheets)
2 Tbsp sugar
2 Tbsp butter, melted
4 tsp water
5 cups fresh strawberries, hulled and divided
2 Tbsp sugar
1/2 Tbsp cornstarch
1 Tbsp grated lemon zest
2 Tbsp sliced almonds, toasted
5 ounces reduced-fat cream cheese, softened
1/4 cup sugar
1/2 tsp vanilla extract
1/4 tsp almond extract
Preheat oven to 350°F and coat a 9-inch round removable-bottom tart pan with cooking spray. To prepare crust, pulse graham crackers in a food processor until crumbly. Add sugar, butter, and water; pulse until moist. Press mixture evenly into prepared tart pan. Bake for 10 minutes or until lightly browned. Cool completely on a wire rack.
To prepare topping, place 1 cup strawberries in food processor and process until smooth. Combine puree with sugar and cornstarch in a saucepan over medium heat; stir with a whisk. Bring to a boil, stirring constantly until glaze is shiny and clear. Reduce heat to low and cook 1 minute. Remove from heat and stir in lemon zest; cool to room temperature.
To prepare filling, beat cream cheese, sugar, and extracts with an electric mixture until fluffy. Spread mixture evenly across bottom of tart shell. Arrange remaining 4 cups strawberries, bottoms up, in a circular pattern over filling. Brush glaze evenly over berries and sprinkle almonds around edges. Cover and chill 3 hours before serving.
Yield – 10 servings (serving size: 1 wedge)
Calories – 190
Carbs – 27