Strawberry-Almond Cream Tart

Recipe

Crust:
36 honey graham crackers (about 9 sheets)
2 tablespoons sugar
2 tablespoons butter, melted
4 teaspoons water
Cooking spray

Filling:
2/3 cup light cream cheese (I was trying to make this healthy as I could and I used vanilla yogurt instead)
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1/4 cup sugar (again trying to be healthy, used honey for this part)
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract

Topping:
6 cups small fresh strawberries, divided
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2/3 cup sugar
1 tablespoon cornstarch
1 tablespoon fresh lemon juice
2 tablespoons sliced almonds, toasted
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Preheat oven to 350°.

To prepare crust, place crackers in a food processor;
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process until crumbly.
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Add 2 tablespoons sugar,
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butter,
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and water;
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pulse just until moist.
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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.
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Bake at 350° for 10 minutes or until lightly browned. Cool completely on a wire rack.

To prepare filling, combine cream cheese, (I did yogurt) 1/4 cup sugar (I did honey)
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and extracts
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in a medium bowl;
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stir until smooth. Spread mixture evenly over bottom of tart shell.
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To prepare topping, place 2 cups strawberries
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in food processor;
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process until pureed.
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Combine strawberry puree, 2/3 cup sugar,
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and cornstarch in a small saucepan
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over medium heat, stirring with a whisk.
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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. 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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