Strawberry Almond Cream Tart

Strawberry Almond Cream Tart

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

Filling:
2/3 cup light cream cheese
1/4 cup sugar
1/2 teaspoon  vanilla
1/4 teaspoon almond extract

Topping:
6 cups small fresh strawberries, divided
2/3 cups sugar
1 tablespoon cornstarch
1 tablespoon fresh lemon juice
2 tablespoons sliced almonds, toasted

Preheat oven to 350 degrees.
Crust: Place crackers in a food processor, process until crumbly.  Add 2 tablespoons sugar, butter, and water, pulse just 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 to 3/4 inch.  Bake at 350 degrees for 10 minutes or until lightly browned.  Cool completely on a wire rack.
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.
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, 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.  Yield 10 servings.