Strawberry-Almond Cream Tart Recipe

Looking for an easy Strawberry-Almond Cream Tart recipe? Learn how to make Strawberry-Almond Cream Tart using healthy ingredients.


Submitted by carryonandon

Makes 10 servings



Crust and filling can be prepared up to 2 days in advance but cover and chill separately. Use the leftover strawberry glaze on ice cream or pound cake. From: p. 41 of Cooking Light magazine's special edition "Great Plates: 48 meals made easy" 2008.

Recipe Ingredients for Strawberry-Almond Cream Tart


Crust:
126 g graham crackers or about 9 sheets
2 tbsp sugar
2 tbsp butter, melted
4 tsp water

Filling:
2/3 cup light cream cheese
1/4 cup sugar
1/2 tsp vanilla extract
1/4 tsp almond extract

Topping:
6 cups strawberries, small fresh ones, divided
2/3 cup sugar
1 tbsp cornstarch
1 tbsp lemon juice
2 tbsp almonds, sliced and toasted

Recipe Directions for Strawberry-Almond Cream Tart

  1. Preheat oven to 350 degrees F.

  2. 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 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 degrees F for 10 minutes or until lightly browned. Cool on a wire rack.

  3. 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.

  4. To prepare topping, place 2 cups of strawberries in food processor and process until pureed. Combine srawberry puree, 2/3 cup sugar and cornstarch in a 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.

  5. Combine the remaining 4 cups strawberries and lemon juice; toss to coat. Arrange berries, bottoms up, in a circular pattern over filling. Spoon half of glaze evenly over berries (reserve the remaining glaze for another use). Sprinkle nuts around edge. Cover and chill 3 hours. Yield: 10 servings. Note: The recipe also works with a 9-inch springform pan and a 10-inch pie plate.

Categories

Dessert

Nutrition Facts
Serving Size 144.0g
Amount Per Serving
Calories
247
Calories from Fat
88
% Daily Value*
Total Fat
9.8g
15%
Saturated Fat
5.1g
26%
Trans Fat
0.0g
Cholesterol
23mg
8%
Sodium
139mg
6%
Potassium
180mg
5%
Total Carbohydrates
38.7g
13%
Dietary Fiber
2.2g
9%
Sugars
29.1g
Protein
2.9g
Vitamin A 6% Vitamin C 86%
Calcium 3% Iron 6%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
D+
  Good points
  • Very high in vitamin C
  •   Bad points
  • High in saturated fat
  • Very high in sugar
  • Contains alcohol
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