Ingredients
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-
36
-
2
-
2
-
4
-
-
2/3
-
1/4
-
1/2
-
1/4
-
-
6
-
2/3
-
1
-
1
Directions
Strawberry Almond Cream Tart, From Cooking Light Prepare the crust and filling up to 2 days ahead; assemble the morning of your brunch You’ll have extra glaze–try it on ice cream or pound cake , I made this for Mother’s Day It was soooooo good And the graham cracker crust stayed together perfectly even though I was worried about it crumbling I will definitely be making this again
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Steps
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1
Done
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Preheat Oven to 350f. |
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2
Done
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to Prepare Crust, Place Crackers in a Food Processor; Process Until Crumbly. |
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3
Done
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Add 2 Tablespoons Sugar, Butter, and Water; Pulse Just Until Moist. |
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4
Done
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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. |
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5
Done
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Bake at 350 For 10 Minutes or Until Lightly Browned. |
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6
Done
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Cool Completely on a Wire Rack. |
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7
Done
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to Prepare Filling, Combine Cream Cheese, 1/4 Cup Sugar, and Extracts in a Medium Bowl; Stir Until Smooth. |
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8
Done
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Spread Mixture Evenly Over Bottom of Tart Shell. |
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9
Done
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to Prepare Topping, Place 2 Cups Strawberries in Food Processor; Process Until Pureed. |
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10
Done
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Combine Strawberry Puree, 2/3 Cup Sugar, and Cornstarch in a Small Saucepan Over Medium Heat, Stirring With a Whisk. |
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11
Done
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Bring to a Boil, Stirring Constantly. |
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12
Done
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Reduce Heat to Low; Cook 1 Minute. |
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13
Done
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Remove Glaze from Heat, and Cool to Room Temperature, Stirring Occasionally. |
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14
Done
|
Combine 4 Cups Strawberries and Juice; Toss to Coat. |
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15
Done
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Arrange Berries, Bottoms Up, in a Circular Pattern Over Filling. |
