Strawberry Almond Cream Tart Recipe

posted by Jaden

This Strawberry Almond Cream Tart recipe is from Cooking Light Cookbook: Cooking Through the Seasons. The graham cracker crust is perfect with the light cream-cheese filling. Fresh strawberries and slivered almonds complete this summery dessert.

Strawberry-Almond Cream Tart recipe with fresh strawberries

Strawberry-Almond Cream Tarts

Strawberry-Almond Cream Tart recipe from Cooking LIght Cookbook

This recipe is re-printed with permission from Cooking Light Cooking Through the Seasons: An Everyday Guide to Enjoying the Freshest Food.

For this recipe, you’ll need:

  • honey graham crackers
  • sugar
  • butter
  • cream cheese
  • vanilla and almond extract
  • fresh strawberries
  • cornstarch
  • lemon juice
  • sliced almonds
  • tart pan with removable bottom

Best tart pans for this recipe

The best pans for tart recipes is one with a removable bottom. The short, crumbly crust will be difficult to remove from a pan in one piece if the bottom is not removable. Trust me, I’ve ruined a couple otherwise beautiful tarts from having the wrong pan!

You can bake these tarts in a 9″ round tart pan with removable bottom, or in individual tart pans.

We used four 4-inch individual tart pans. They are so cute! These babies are on sale at Amazon for $ 14.99 for a set of 6.

mini baking pans for the tart

If you are looking for a larger, 9-inch tart pan with removable bottom, here’s one we recommend, with over 1,000 4.5-star reviews for less than $ 20.

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Recipe re-printed with permission from Cooking Light Cooking Through the Seasons: An Everyday Guide to Enjoying the Freshest Food Cookbook. The recipe below is to make one 9″ tart using a tart pan with removable bottom. If you are using four individual tart pans, you may want to use 42 graham crackers and just a touch more of all the other crust ingredients.

Course: Dessert

Cuisine: American

Keyword: healthy, strawberries, tart

Servings: 8 servings

For the Crust:

  • 36 honey graham crackers 9 sheets
  • 2 tablespoons sugar
  • 2 tablespoons butter melted
  • 4 teaspoons water

For the Filling:

  • 2/3 cup 1/3 less fat cream cheese about 5 ounces
  • 1/4 cup sugar
  • 1/2 teaspoons vanilla extract
  • 1/2 teaspoon almond extract

For the Topping:

  • 6 cups fresh strawberries hulled
  • 2/3 cup sugar
  • 1 tablespoon cornstarch
  • 1 tablespoon fresh lemon juice
  • 1/4 cup sliced almonds toasted

  1. Preheat oven to 350°.

  2. To prepare crust, place crackers in a food processor; process until crumbly. Add 2 tablespoons sugar, butter, and 4 teaspoons water; pulse just until moist. Place cracker mixture in a 9-inch round removable-bottom tart pan or 4 individual tart pans, lightly 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.

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

  4. To prepare topping, place 2 cups strawberries in food processor, and process until smooth. Combine strawberry puree, 2/3 cup sugar, and cornstarch in a small saucepan over medium heat; stir with a whisk. Bring to a boil, stirring constantly. Reduce heat to low; cook 1 minute. Remove glaze from heat. Cool to room temperature, stirring occasionally.

  5. Combine the remaining 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.


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