This is a delicious, fresh summertime dessert. You can make the filling and topping up to 3 days ahead. Store in the refrigerator until you are ready to assemble the tart.
Recipe adapted from the Best of Cooking Light
36 honey graham crackers (9 sheets)
2 T sugar
2 T melted butter
4 tsp water
8 oz light cream cheese (Neufchatel), softened
1/3 cup sugar
1/2 tsp vanilla
1/4 tsp almond
6 cups small fresh strawberries, divided
2/3 cup sugar
1 T cornstarch
1 T fresh lemon juice
2 T sliced almonds, toasted (350 for about 8 minutes)
Preheat oven to 350.
To prepare crust, place crackers in food processor and process until crumbly. Add two tablespoons sugar, butter and water. Pulse just until moist. Place mixture in 9-inch round removable bottom tart pan coated with cooking spray (springform pan would work as well). Press into bottom and up sides of pan. Bake for 10 minutes, or until lightly browned. Cool completely on a wire rack.
To prepare filling, combine cream cheese, sugar, vanilla and almond. Stir until smooth. Spread over bottom of cooled tart shell.
To prepare topping, process 2 cups strawberries until pureed. Combine puree, 2/3 cup sugar, and cornstarch in saucepan over medium heat. Stirring with a whisk, bring to a boil. Reduce heat to low and cook one minute. Cool to room temperature, stirring occasionally (you will only use half of the topping on this tart...use the rest as a topping for pound cake or ice cream).
To assemble tart, combine 4 cups strawberries with lemon juice, toss to coat. Arrange whole berries, cut side down, in a circular pattern over filling. Spoon 1/2 of glaze evenly over berries. Sprinkle almonds around edge. Cover and chill for 3 hours.