I brought this to a dinner party once and the host asked which bakery it came from. It is a graham cracker crust with cream cheese filling, six cups of strawberries split between the glaze and the topping, and toasted almonds along the edges. It looks professional because the strawberries are arranged in a circular pattern and the glaze fills in around them.
The cream cheese filling is cream cheese beaten with sugar, vanilla extract, and almond extract, spread over the cooled crust. The glaze is two cups of strawberries pureed, cooked with sugar, cornstarch, and lemon juice until thick, then cooled. Four cups of whole strawberries go on top, the glaze spooned around them. Three hours in the fridge to set. I keep making this one every spring when the berries are right.
Tips for Making Strawberry Almond Cream Tart
Cool the glaze before spooning it on
The pureed strawberry glaze needs to reach room temperature before you spoon it around the whole berries. Hot glaze will melt the cream cheese filling underneath. 
Cook the glaze until it is thick enough to coat the back of a spoon. It thickens further as it cools.
Arrange the strawberries before glazing
Place the four cups of whole strawberries in a circular pattern on the cream cheese layer first. Then spoon the glaze around and between them.
The almonds go on last, around the edges. Toast them lightly first for more flavour. Sliced almonds work better than whole for this.
Strawberry Almond Cream Tart
- Total Time: 31 minutes
- Yield: Serves 8
- Diet: Omnivore
Description
A fresh, fruity tart with a buttery graham cracker crust and creamy almond filling. Perfect for a light dinner or dessert!
Ingredients
- 1 package (9 sheets) honey-flavored graham crackers
- 2 tbsp sugar
- 2 tbsp unsalted butter, melted
- 4 tsp water
- baking spray
- 2/3 cups (156 ml) or 5 ounces (142 g) 1/3 less-fat cream cheese
- 1/4 cups (59 ml) sugar
- 1/2 tsp vanilla extract
- 1/4 tsp almond extract
- 6 cups (1419 ml) medium strawberries, hulled and divided (2 cups for topping/glaze and 4 cups left whole for topping)
- 2/3 cups (156 ml) sugar
- 1 tbsp cornstarch
- 1 tbsp fresh lemon juice
- 1/3 cups (79 ml) sliced almonds, lightly toasted
Instructions
- Preheat oven to 350°F (177°C).
- Spray bottom of a 9″ metal removable bottom tart pan.
Prepare the crust
- Place graham crackers in a food processor and process until crumbly.
- Add sugar, melted butter, and water; pulse until combined and moist.
- Place graham cracker mixture in the prepared tart pan, pressing into bottom and sides (about ¾ of the way up).
- Bake at 350°F (177°C) for about 10 minutes, or until lightly browned.
- Cool completely on a metal rack.
Prepare the filling
- Combine cream cheese, sugar, and extracts in a medium bowl; spread over the cooled graham cracker crust.
Prepare the topping
- Place 2 cups of strawberries in a food processor and process until smooth.
- Combine strawberry purée, sugar, and cornstarch in a medium saucepan; bring to a boil over medium heat, stirring constantly.
- Reduce heat to medium-low and cook for 1 minute.
- Remove topping/glaze mixture from heat; cool to room temperature.
- Combine remaining 4 cups of strawberries, lemon juice, and a few spoonfuls of glaze in a medium bowl.
- Arrange the 4 cups of whole strawberries in a circular pattern on top of the cream cheese filling.
- Spoon the topping/glaze around the berries, filling in the edges.
- Sprinkle toasted almonds over the edges.
- Cover and chill for at least 3 hours.
- Slice and serve.
Notes
- To ensure even baking, use a metal tart pan with a removable bottom for optimal heat distribution.
- For a richer flavor, substitute almond flour for a portion of the graham cracker crumbs in the crust.
- Leftover tart should be stored, covered, in the refrigerator for up to 3 days. The glaze may thicken slightly.
- Prep Time: 20 minutes
- Cook Time: 11 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30
- Sodium: 50
- Fat: 18
- Saturated Fat: 10
- Unsaturated Fat: 6
- Carbohydrates: 45
- Fiber: 2
- Protein: 4
- Cholesterol: 20
Frequently Asked Questions
Can I use a different crust?
A shortbread crust or almond flour crust both work. The honey-flavoured graham crackers are specified but any firm, sweet crust that can hold the weight of the filling and berries will do.
Why two kinds of extract in the filling?
Vanilla extract gives the base flavour. Almond extract adds a specific nuttiness that ties into the toasted almonds on top. A quarter teaspoon of almond extract is enough. More than that and it tastes artificial.
How long does this tart keep?
Up to three days in the fridge, covered. The strawberries on top will soften and release juice after the first day. The glaze helps protect the cream cheese layer, but serve it within a day for the freshest look.
This tart is unreal!
first time using graham cracker for tart crust instead of my usual shortbread and i’m hooked.
Toasted almonds around the rim are such a smart finish, glad I didn’t skip them.
I brought this to brunch on Sunday and ate two slices myself, this one’s earning a rerun.
My grandmother always slipped almond extract into her cream cheese fillings and this recipe lands exactly where she did. I halved the strawberries on top because mine were huge, glaze still locked in around them. Three hours in the fridge was enough to set.
I made the glaze the night before to let it fully cool, otherwise it melts the cream cheese layer on contact. Toasting the almonds in a dry skillet for four minutes brought out more flavor than untoasted. Berries went in a tight spiral, glaze spooned around them. Looked store-bought.