Strawberry Almond Cream Tart

READY IN: 30mins
Recipe by Mom2Rose

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."

Top Review by elisechristiane

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.

Ingredients Nutrition


  1. Preheat oven to 350°F.
  2. To prepare crust, place crackers in a food processor; process until crumbly.
  3. Add 2 tablespoons sugar, butter, and water; pulse just until moist.
  4. 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.
  5. Bake at 350° for 10 minutes or until lightly browned.
  6. Cool completely on a wire rack.
  7. To prepare filling, combine cream cheese, 1/4 cup sugar, and extracts in a medium bowl; stir until smooth.
  8. Spread mixture evenly over bottom of tart shell.
  9. To prepare topping, place 2 cups strawberries in food processor; process until pureed.
  10. Combine strawberry puree, 2/3 cup sugar, and cornstarch in a small saucepan over medium heat, stirring with a whisk.
  11. Bring to a boil, stirring constantly.
  12. Reduce heat to low; cook 1 minute.
  13. Remove glaze from heat, and cool to room temperature, stirring occasionally.
  14. Combine 4 cups strawberries and juice; toss to coat.
  15. Arrange berries, bottoms up, in a circular pattern over filling.
  16. Spoon half of glaze evenly over berries (reserve remaining glaze for another use).
  17. Sprinkle nuts around edge.
  18. Cover and chill 3 hours.
  19. 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.

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