Shelly's Recipe

STRAWBERRY ALMOND CREAM TART

Category: Tarts

Crust:
36 honey graham crackers (about 9 sheets)
2 tbsp sugar
2 tbsp butter, melted
4 tsp water
Cooking spray

Filling:
8 oz cream cheese
1/4 cup sugar
1/2 tsp vanilla extract
1/2 tsp finely grated lemon zest (use a rasp grater)

Topping:
6 cups small fresh strawberries, divided
1/3 cup sugar
1 tbsp cornstarch
1 tbsp fresh lemon juice
3 tbsp sliced almonds, toasted

6 (4-inch) round removable-bottom tart pan or 1 (9-inch) pan

Preheat oven to 350.

To prepare crust, place crackers in a food processor; process until crumbly. Add 2 tbsp sugar, butter, and water; pulse just until moist. Place mixture in 6 mini round removable-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.

To prepare filling, combine cream cheese, 1/4 cup sugar, and extracts in a medium bowl; stir until smooth. Spread mixture evenly over bottom of tart shell.

To prepare topping, place 2 cups strawberries in food processor; process until pureed. Combine strawberry puree, 1/3 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.

Combine 4 cups strawberries and juice; toss to coat. Arrange berries, bottoms up, in a circular pattern over filling. Spoon half of glaze evenly over berries (reserve remaining glaze for another use). Sprinkle nuts around edge of each tart. Cover and chill 3 hours.