Source(google.com.pk)
Strawberry-Almond Cream Tart
Ingredients
Crust:
1) 36
honey graham crackers (about 9 sheets)
2) 2 tablespoons
sugar
3) 2 tablespoons
butter, melted
4) 4 teaspoons
water
5) Cooking spray
Filling:
1) 2/3 cup
light cream cheese
2) 1/4 cup
sugar
3)1/2 teaspoon
vanilla extract
4) 1/4 teaspoon
almond extract
Topping:
1) 6 cups
small fresh strawberries, divided
2) 2/3 cup
sugar
3) 1 tablespoon
cornstarch
4) 1 tablespoon
fresh lemon juice
5) 2 tablespoons
sliced almonds, toasted
Preparation
1) Preheat oven to 350°.Preheat oven to 350°.
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,
5.Pressing into bottom and up sides of pan to 3/4 inch.
6.Bake at 350° for 10 minutes or until lightly browned.
5.Cool completely on a wire rack.
To prepare filling,
6.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.
To prepare topping,
8.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.
10.Bring to a boil, stirring constantly. Reduce heat to low; cook 1 minute.
11.Remove glaze from heat, and cool to room temperature, stirring occasionally.
12.Combine 4 cups strawberries and juice; toss to coat.
13.Arrange berries, bottoms up, in a circular pattern over filling.
14.Spoon half of glaze evenly over berries (reserve remaining glaze for another use).
15.Sprinkle nuts around edge.
16.Cover and chill 3 hours.
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.
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,
5.Pressing into bottom and up sides of pan to 3/4 inch.
6.Bake at 350° for 10 minutes or until lightly browned.
5.Cool completely on a wire rack.
To prepare filling,
6.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.
To prepare topping,
8.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.
10.Bring to a boil, stirring constantly. Reduce heat to low; cook 1 minute.
11.Remove glaze from heat, and cool to room temperature, stirring occasionally.
12.Combine 4 cups strawberries and juice; toss to coat.
13.Arrange berries, bottoms up, in a circular pattern over filling.
14.Spoon half of glaze evenly over berries (reserve remaining glaze for another use).
15.Sprinkle nuts around edge.
16.Cover and chill 3 hours.
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.
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