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Strawberry-Almond Cream Tart

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.
Prep Time 15 mins
Cook Time 10 mins
Chill in refrigerator 3 hrs
Course Dessert
Cuisine American
Servings 8 servings
Calories 492 kcal


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


  • Preheat oven to 350°.
  • 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.
  • 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.
  • 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.
  • 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.


Calories: 492kcalCarbohydrates: 86gProtein: 7gFat: 14gSaturated Fat: 5gCholesterol: 18mgSodium: 536mgPotassium: 350mgFiber: 5gSugar: 47gVitamin A: 211IUVitamin C: 64mgCalcium: 106mgIron: 3mg
Keyword healthy, strawberries, tart
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