Dessert: Strawberry Almond Cream Tart
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|36 Graham crackers; honey|
|2 tablespoonButter; melted|
|2/3 cupcream cheese; 1/3 less fat|
|1/4 teaspoonAlmond extract|
|6 cupsStrawberries; hulled|
|1 tablespoonCorn starch|
|1 tablespoonLemon juice|
|2 tablespoonAlmonds; sliced, toasted|
Dessert: Strawberry Almond Cream Tart Preparation
Preheat oven to 350 degrees. To prepare crust, place crackers in a food processor; process until crumbly. Add 2 tablespoons sugar, butter, and water; pulse 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. 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. 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. Cover and chill 3 hours.
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