Salted Almond Praline Tart

Makes a beautiful presentation. From Better Homes & Gardens. Chill time not included.

• Ready In: 1 hr 10 mins
• Serves: 8-10

Ingredients

• For the Salted Almond Praline

• 1  cup  sliced almonds
• 1⁄2 cup sugar
• 2  tablespoons butter, melted
• 1  tablespoon water
• 1  teaspoon ground cinnamon
• 1⁄2 teaspoon flaked sea salt

• For the Almond Crust

• 2 1⁄2 cups  broken cinnamon graham crackers
• 1  cup  sliced almonds, toasted
• 1⁄3 cup sugar
• 1⁄3 cup butter, softened

• For the Tart Filling

• 12  ounces cream cheese, softened and divided (1-8 oz plus 1-4 oz package)
• 4 1⁄2 ounces  white baking chocolate, chopped
• 1⁄3 cup sugar
• 1⁄2 cup sour cream
• 1⁄4 teaspoon  almond extract
• 1  egg
• 1  egg yolk

• The Rest

•  whipped cream
•  fresh raspberry

Directions

1. To make Salted Almond Praline: Preheat oven to 325 degrees F. Line baking pan with foil and spray with nonstick cooking spray. In bowl combine sliced almonds, sugar, melted butter, water, ground cinnamon and sea salt. Spread evenly in pan. Bake 20 minutes or until golden brown. Cool completely on rack. Break into pieces or bite-sized pieces. Set aside and to be used as a crumbled topping. May be made up to 3 days in advance.
2. To make Almond Crust: Almond Crust Preheat oven to 325 degrees F. In food processor combine broken cinnamon graham crackers, toasted sliced almonds and sugar. Cover; process until finely ground. Add 1/3 cup softened butter. Pulse to combine. Press into bottom and sides of 10-inch fluted tart pan with removable bottom. Chill 15 minutes. Place on foil-lined baking sheet. Bake 20 minutes or until lightly browned; cool.
3. To complete the Tart: In saucepan combine 8 ounce cream cheese and chocolate. Stir over low heat until melted. In bowl beat remaining 4 ounces cream cheese on medium to high for 30 seconds. Beat in sugar until smooth. Beat in melted mixture until combined. Fold in sour cream and extract. Beat in egg and yolk until combined. Pour into crust.
4. Bake tart in a 325 degrees F oven 35 minutes or until center in nearly set when gently shaken. Cool on rack 30 minutes. Loosen crust from side of pan, but do not remove. Chill at least 2 hours. Remove tart from pan. Top with whipped cream, Salted Almond Praline and berries.