Thursday, April 22, 2010
Strawberry Almond Cream Tart
We've got to make this, people, particularly now that strawberries are cheap. And don't forget strawberry preserves to give away this Christmas. Believe me, you'll be glad you did! I can see my weekend unfolding before my eyes....
This recipe is from the new Cooking Light Cooking Through the Seasons via Steamy Kitchen.
Instead of making individual tartlettes, you can make one big tart, just use a 9-inch removable bottom tart pan
36 honey graham crackers (about 9 sheets)
2 tablespoons sugar
2 tablespoons butter, melted
4 teaspoons water
8 ounces cream cheese
1/4 cup sugar
1/2 teaspoon vanilla extract
1/2 teaspoon finely grated lemon zest (use a rasp grater)
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.
Photo Steamy Kitchen