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Desserts - Cakes & Pies
Strawberry Almond Cream Tarts
Crust:
36 honey graham crackers (about 9 sheets)
2 tablespoons sugar
2 tablespoons butter, melted
4 teaspoons water
Cooking spray
Filling:
8 ounces cream cheese
1/4 cup sugar
1/2 teaspoon vanilla extract
1/2 teaspoon finely grated lemon zest (use a rasp grater)
Topping:
6 cups small fresh strawberries, divided
1/3 cup sugar
1 tablespoon cornstarch
1 tablespoon fresh lemon juice
3 tablespoons sliced almonds, toasted
Six 4-inch round removable-bottom tart pan or one 9-inch pan
Preheat oven to 350°.
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 6 mini 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 of each tart. Cover and chill 3 hours.
Instead of making individual tartlettes, you can make one big tart, just use a 9-inch removable bottom tart pan.
Recipe from Cooking Light Cooking Through the Seasons
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