Strawberry Almond Cream Tart

Recipe by Mom2Rose
READY IN: 30mins
YIELD: 10 pieces




  • Preheat oven to 350°F.
  • 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.