Strawberry Almond Tart
Make this easy delicious Strawberry Almond Tart tart with ready-made graham cracker crumbs if you like. Chill for 3 hours or overnight for a perfect dessert.
This Strawberry Almond Tart screams SPRING and SUMMER, but make it anytime you need a fresh-tasting, crowd-pleasing fruit dessert. This tart tastes as good as it looks, so if you’ve got guests, this is your dessert. I’ve been eyeing a version of this recipe that can be found floating on the web. I set out to prepare it and decided to make a few tweaks, including measurements for those who would like to use pre-crushed, store-bought graham cracker crumbs such as Keebler Graham Cracker crumbs. I used these Keebler https://www.amazon.com/Keebler-Graham-Cracker-Crumbs-13-5/dp/B00PC5D0RS (Original recipe from Cooking Light.)
Recipe Card
12
servings30
minutes40
minutesIngredients
- For the Crust:
36 honey graham crackers (9 sheets) or 3 cups of crushed store-bought graham cracker crumb
2 tablespoons sugar
2 tablespoons butter melted
4 teaspoons water
- For the Filling:
6 cups fresh strawberries, divided
2/3 cup sugar
1 tablespoon corn starch
1 tablespoon lemon juice
2 tablespoons sliced almonds, toasted
- For the Topping:
2/3 cup cream cheese
1/4 cup sugar
1/2 teaspoons vanilla extract
1/2 teaspoon almond extract
Directions
- Preheat oven to 350°.
- If preparing your own crust, place crackers in a food processor; process until crumbly. Add 2 tablespoons sugar, butter, and 4 teaspoons water to crumbs; 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. See the video below that shows the consistency you want to achieve when preparing the strawberry glaze. 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- like ice cream!). Sprinkle nuts around edge. Cover and chill 3 hours.
Notes
- Note: I baked this tart in a 9″ round tart pan with a removable bottom.
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[…] If you want to go all out and really impress your guests, try this Strawberry Almond Tart. […]