Strawberry-Almond Cream Tart

Ingredients

• 0.3 teaspoon almond extract 
• 2 tablespoons almonds toasted sliced
• 2 tablespoons butter melted
• 1 tablespoon cornstarch 
• 36  honey graham crackers ( 9 sheets)
• 1 tablespoon juice of lemon fresh
• 0.7 cup cream cheese light
• 6 cups strawberries fresh divided
• 0.3 cup sugar 
• 0.7 cup sugar 
• 2 tablespoons sugar 
• 0.5 teaspoon vanilla extract 
• 4 teaspoons water 

Equipment

• food processor
• bowl
• frying pan
• sauce pan
• oven
• whisk
• wire rack
• springform pan
• tart form

Directions

1. Preheat oven to 35
2. To prepare crust, place crackers in a food processor; process until crumbly.
3. Add 2 tablespoons sugar, butter, and water; pulse just until moist.
4. 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.
5. Bake at 350 for 10 minutes or until lightly browned. Cool completely on a wire rack.
6. To prepare filling, combine cream cheese, 1/4 cup sugar, and extracts in a medium bowl; stir until smooth.
7. Spread mixture evenly over bottom of tart shell.
8. To prepare topping, place 2 cups strawberries in food processor; process until pureed.
9. 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.
10. Remove glaze from heat, and cool to room temperature, stirring occasionally.
11. 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).
12. Sprinkle nuts around edge. Cover and chill 3 hours.
13. Note: You can use either an 8 x 12-inch rectangular pan or a 9-inch round tart pan. The recipe also works with a 9-inch springform pan and a 10-inch pie plate.