I made this tart last weekend and loved it! It’s got a graham cracker crust with a layer of almond-flavored cream filling and sliced fresh strawberries on top. It’s a light dessert, not too heavy, and I think it would be perfect for springtime or summertime entertaining. Who wouldn’t love a slice of this tart at the end of a fun evening?
To make it, I used a 9-inch tart pan with a removable bottom (I love this one). This made it very easy to maintain those pretty wavy edges when serving up slices, but a regular pie pan would also work just fine.
This is the first dessert I’ve featured on Soup and Such! I’m looking forward to sharing more. I’ve been seeing some tasty-looking rhubarb crisps these days and I’m excited to give some of those recipes a try. Just as soon as I can get my hands on some rhubarb!
Strawberry and almond tart
Adapted just a bit from Cooking Light
As a shortcut, you can use a store-bought graham cracker crust. Making your own, though, is so easy and tastes so much better!
• 9 sheets graham crackers
• 2 tablespoons sugar
• 2 tablespoons melted butter
• 2 teaspoons water
• 5 ounces cream cheese
• ¼ cup sugar
• ½ teaspoon vanilla extract
• ¼ teaspoon almond extract
• 5 cups sliced strawberries
• 1/3 cup sugar
• ½ tablespoon cornstarch
• 1 tablespoon fresh lemon juice
• 2 tablespoons sliced almonds, toasted
To prepare crust:
Place graham crackers in food processor and pulse until crumbly. Add sugar, melted butter, and water. Pulse a few more times, just until moist. Place mixture into a pie pan or 9-inch tart pan, pressing into the bottom and up the sides of the pan to form a crust. Bake at 350 degrees for about 10 minutes until lightly browned. Set aside to completely cool.
To prepare filling:
Combine cream cheese, ¼ cup sugar, and vanilla + almond extracts in a bowl. Stir until smooth and combined.
To prepare topping:
Place 1 cup of your sliced strawberries in food processor and process until smooth. Pour the strawberry puree into a small saucepan over medium heat and add 2/3 cup sugar and cornstarch. Bring to a boil, stirring frequently. Reduce heat and simmer for just 1 minute. Remove from heat and set aside.
Combine the rest of your sliced strawberries with the lemon juice and toss to coat.
Okay, now you’re ready to assemble the tart!
Spread cream cheese mixture evenly over bottom of cooled tart shell. Arrange your sliced strawberries on top. Spoon or spread the glaze/strawberry puree over top. You might not use all of the glaze, just spoon on however much you think looks good. Sprinkle toasted almonds around edge. Cover and chill for a few hours before eating.