Strawberry-Almond Cream Tart
Strawberry-Almond Cream Tart is a vegetarian recipe with 10 servings. This recipe covers 10% of your daily requirements of vitamins and minerals. One portion of this dish contains about 6g of protein, 11g of fat, and a total of 390 calories. From preparation to the plate, this recipe takes about 45 minutes. A mixture of water, strawberries, cornstarch, and a handful of other ingredients are all it takes to make this recipe so delicious.
Instructions
To prepare crust, place crackers in a food processor; process until crumbly.
Add 2 tablespoons sugar, butter, and water; pulse just until moist.
Place mixture in a 9-inch 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, 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.
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. Cover and chill 3 hours.
Note: You can use either an 8 x 12-inch rectangular pan or a 9-inch round tart pan. The recipe also works with a 9-inch springform pan and a 10-inch pie plate.