The Ultimate Strawberry-Almond Cream Tart: A Light & Refreshing Dessert for Spring and Summer
Every now and then, a recipe comes along that perfectly captures the essence of a season while delivering on both flavor and thoughtful nutrition. This Strawberry-Almond Cream Tart, originally a gem from Cooking Light magazine, is precisely that kind of dish. My initial craving was for a classic strawberry pie, but as I pondered, the memory of this exquisite tart resurfaced – a recipe I hadn’t made in far too long and, surprisingly, one I had yet to share with my beloved readers. It’s more than just a dessert; it’s a vibrant declaration that “light” doesn’t have to mean sacrificing deliciousness. This tart, with its bright berry flavors, delicate almond notes, and a luscious, creamy texture, has long been one of my personal reminders that healthy-ish desserts can truly be spectacular, worthy of any celebration or a simple weeknight treat.
Unveiling the Delightful Strawberry-Almond Cream Tart Filling
What truly sets this tart apart is its harmonious blend of flavors and textures, with the filling playing a starring role. The “Strawberry-Almond Cream Tart” title isn’t just for show; it accurately reflects the delightful components within. The recipe, a testament to Cooking Light’s innovative approach, brilliantly incorporates almond extract into its smooth, tangy cream cheese base. This extract infuses the filling with a subtle yet distinct nutty aroma that perfectly complements the fresh strawberries, elevating the entire dessert experience. We adore the almond flavor in our home, so I always make sure to include the full amount, sometimes even a touch more for an extra punch.
Beyond the extract, the original recipe suggests almonds as a garnish. While toasted sliced almonds are fantastic, offering a delicate crunch and enhancing the almond flavor profile, I often opt for toasted pecans instead. Their slightly deeper, richer flavor and satisfying crunch provide a wonderful contrast to the sweet berries and creamy filling. The beauty of this recipe lies in its adaptability; you can choose the nut that best suits your palate or what you have on hand. Both options contribute a lovely textural element and a subtle nutty undertone to the finished tart, making this strawberry dessert truly shine.
Regarding the cream cheese, the recipe thoughtfully calls for light or reduced-fat cream cheese, aligning with its “Cooking Light” origins. I’ve made this fresh strawberry tart many times with light cream cheese, and the results are consistently fantastic – it truly doesn’t compromise on flavor or creaminess. The tartness of the cream cheese cuts through the sweetness of the strawberries and graham cracker crust, creating a balanced and refreshing profile that feels indulgent without being heavy. However, if you’re not strictly adhering to a reduced-fat diet and want a slightly richer, more indulgent texture, regular full-fat cream cheese works beautifully. It will add a bit more richness to the filling, making it even more decadent. One important note: I strongly advise against using fat-free cream cheese for this particular recipe. Fat-free versions often have a rubbery texture and can introduce an unwelcome tang or artificial flavor that detracts from the delicate balance of this exquisite tart.
The Indispensable Food Processor: A Baker’s Best Friend for This Tart
This Strawberry-Almond Cream Tart recipe, while relatively straightforward, does call for one essential kitchen appliance: a food processor. Far from being a luxury, it’s a tool that significantly streamlines the process and ensures the best possible texture for two critical components of the tart: the graham cracker crust and the vibrant strawberry puree that forms the glaze. If you’re wondering if you can get away without one, while it’s technically possible for some steps, a food processor truly makes a noticeable difference in the final quality and ease of preparation of this light and refreshing strawberry dessert.
Crafting the Perfect Crust with Ease and Efficiency
Firstly, the food processor is invaluable for making the graham cracker crust. The recipe relies on finely ground graham cracker crumbs to create a cohesive and sturdy base. While you *can* manually crush graham crackers with a rolling pin or by hand in a bag, achieving a consistently fine and even crumb is much more challenging and time-consuming without a machine. For a dessert like this, which features a lighter, lower-sugar crust, a fine grind is paramount. It ensures that the melted butter and other binding agents evenly coat every crumb, resulting in a cohesive crust that is both crisp and tender after baking. A coarse, uneven crumb can lead to a crumbly crust that falls apart, making slicing and serving a challenge – which is the last thing you want when presenting your beautiful, homemade fruit tart. The food processor achieves this delicate balance effortlessly, making quick work of the graham crackers and preparing them perfectly for pressing into the tart pan, providing an ideal foundation for your creamy filling and fresh berries.
The Secret to a Silky Strawberry Glaze
Secondly, and arguably just as important, you’ll need the food processor for the strawberry puree. This Strawberry-Almond Cream Tart features a vibrant, cooked strawberry glaze that beautifully tops the fresh berries and cream cheese filling, adding both shine and an intense burst of strawberry flavor. To create this smooth, glossy glaze, one cup of fresh strawberries is pureed to a liquid consistency, completely free of chunks. This puree is then gently cooked with a touch of sugar and cornstarch to thicken it into a shimmering, flavorful topping that clings perfectly to the berries. Trying to achieve this smooth, lump-free puree by hand would be an arduous and likely unsuccessful task, as small pieces of strawberry can ruin the silky texture of the glaze. A powerful blender could also work here as an alternative if you don’t own a food processor, but the consistent power and blade design of a good food processor often yield superior results for this specific task, ensuring a perfectly smooth and vibrant glaze.
In short, a food processor or at least a powerful blender is highly recommended to get both the crust and the topping just right for this Strawberry-Almond Cream Tart. It transforms these steps from potentially cumbersome chores into quick, efficient tasks, allowing you to focus on the enjoyable aspects of baking and the artistic arrangement of your fresh strawberry dessert.
Investing in a Quality Food Processor: A Long-Term Kitchen Companion
Since I first discovered this recipe and started sharing my baking adventures, the market for kitchen gadgets has exploded with various food processing options. You no longer have to feel obligated to spend upwards of $200 on a high-end food processor to achieve great results. There are many affordable and efficient mini choppers and mid-range food processors that can easily handle tasks like crushing graham crackers and pureeing strawberries. However, I can attest to the value of investing in a durable, high-quality machine. I personally purchased a Cuisinart food processor over two decades ago, and it remains a workhorse in my kitchen. While I’ve had to replace minor parts like the food chute and the top cover once or twice over its extensive lifespan, the motor itself is incredibly robust and continues to run strong. This longevity highlights that while initial cost might seem high, the long-term reliability, versatility, and consistent performance of a quality appliance can be well worth it for any passionate home baker, especially when making beloved recipes like this amazing strawberry tart.
Tips for Assembling Your Perfect Strawberry-Almond Cream Tart
Creating this stunning Strawberry-Almond Cream Tart is an enjoyable process, and a few key tips can ensure your success, especially if you’re aiming for that beautiful, professional finish. Remember, a light and refreshing dessert doesn’t mean a complicated one!
The Graham Cracker Crust: Foundation of Flavor and Texture
- Fine Crumbs are Key: As mentioned, use your food processor to get the graham crackers to a very fine, sand-like consistency. This creates a more uniform and sturdy crust that bakes beautifully.
- Even Pressing: When pressing the mixture into your 9-inch tart pan (preferably with a removable bottom, though a springform pan will also work), use the flat bottom of a measuring cup or a clean, flat glass to ensure an even thickness across the bottom and up the sides. This helps the crust bake uniformly and prevents thin spots that could crumble, ensuring a perfect slice every time. Extend the crust about ¾ inch up the sides for a classic look and to properly contain the luscious filling.
- Cool Completely: After baking for about 10 minutes or until lightly browned and fragrant, allow the crust to cool completely on a wire rack. Patience here is crucial! A warm crust will cause your cream cheese filling to melt and become runny, affecting the tart’s structure, appearance, and overall set.
The Luscious Cream Cheese Filling: Simple and Sweet Perfection
- Softened Cream Cheese: Ensure your cream cheese is properly softened to room temperature before you begin mixing. This step is vital for achieving a smooth, lump-free filling that spreads easily and has a luxurious texture when combined with sugar and extracts.
- Gentle Mixing: Mix the softened cream cheese, ¼ cup sugar, vanilla extract, and almond extract until they are just combined and perfectly smooth. Avoid overmixing, as this can incorporate too much air, which isn’t desirable for this dense, creamy layer that acts as the bed for your fresh strawberries.
- Even Spreading: Carefully spread the cream cheese mixture evenly over the cooled graham cracker crust. Take your time to create a smooth, level surface; this will be the aesthetically pleasing base for your beautiful strawberry topping.
The Vibrant Strawberry Topping & Glaze: A Burst of Freshness
- Strawberry Selection: Choose small, ripe, and firm fresh strawberries for arranging on top of the tart. Uniformly sized berries create a more aesthetically pleasing and professional-looking pattern. Reserve any slightly less perfect or larger berries for pureeing to create the glaze.
- Puree Power for Glaze: The food processor will create a smooth strawberry puree from one cup of your berries. This is absolutely crucial for achieving a glossy, lump-free glaze that coats the berries beautifully.
- Cooking the Glaze: When cooking the strawberry puree with sugar and cornstarch in a small saucepan, whisk constantly to prevent lumps from forming and to ensure even thickening. Bring the mixture to a boil, stirring continuously, then reduce the heat to low and cook for just one minute. Be careful not to overcook, as this can make the glaze too thick and less spreadable.
- Cooling the Glaze is Essential: Just like with the crust, patience is a virtue here. The strawberry glaze needs to cool completely to room temperature before you spoon it over the berries. A warm glaze will cause the fresh berries to wilt and leach their juices, making the tart watery and affecting its overall quality. Stir it occasionally as it cools to prevent a skin from forming on top.
- Arranging the Berries: Gently toss the 4 cups of whole, prepared strawberries with fresh lemon juice – this subtle step enhances their natural flavor and helps to keep them looking bright and fresh. Arrange these berries, bottoms up, in a circular pattern over the cream cheese filling. This creates a visually appealing dome of berries that stands out.
- Glaze Application: Once the glaze is cool and slightly thickened, spoon it carefully and evenly over the arranged fresh strawberries, ensuring each berry is beautifully coated with the shimmering, flavorful topping.
The Finishing Touches: Toasted Nuts and Creamy Elegance
- Toasted Nuts: Whether you choose sliced almonds or pecans, ensure they are lightly toasted before sprinkling. Toasting brings out their rich, nutty flavor and adds a satisfying crunch that contrasts wonderfully with the soft textures of the tart. Sprinkle them artfully around the edge of the tart or over the entire top for a rustic yet elegant look.
- Whipped Cream Perfection: For an extra touch of indulgence and visual appeal, pipe freshly whipped and sweetened cream or a light whipped topping around the edges of the tart. This adds another layer of creaminess, a touch of elegance, and a lovely contrast in texture and color against the vibrant red strawberries.
Chill for Perfection
Finally, and perhaps most importantly for any successful tart, allow the assembled Strawberry-Almond Cream Tart to chill in the refrigerator for at least 3 hours. This crucial step allows the graham cracker crust to firm up, the cream cheese filling to set properly, the strawberry glaze to firm up and bind everything together, and all the delightful flavors to meld beautifully. It also ensures clean, picture-perfect slices, making it easier to serve and impressing your guests with its pristine presentation. This light dessert is truly a masterpiece that’s worth the wait!
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Recipe
Strawberry Almond Tart
Anna
Pin Recipe
Ingredients
- 18 square graham crackers (1 sleeve or 1 ¼ cups crumbs (137 grams)
- 2 tablespoons sugar (25 grams)
- 2 tablespoons butter, melted (28 grams)
- 4 teaspoons water
Filling:
- ⅔ cup regular or light cream cheese, softened (160 grams)
- ¼ cup sugar (50 grams)
- ½ teaspoon vanilla extract
- ¼ teaspoon almond extract
Topping:
- 5 cups small fresh strawberries divided
- ⅓ cup sugar (65 grams)
- ½ tablespoon cornstarch (4 grams)
- 1 tablespoon fresh lemon juice (14 grams)
- 2 tablespoons sliced almonds toasted
- 2 cups freshly whipped cream or whipped topping
Instructions
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Preheat oven to 350°. Grease or spray a 9 inch removable bottom tart pan. A 9 inch springform pan will also work.
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Process grahams into fine crumbs. Add the 2 tablespoons sugar, melted butter, and water and pulse to mix, then press mixture into the bottom and about ¾ inch up the sides of the prepared pan. Bake at 350° for 10 minutes or until lightly browned. Let cool completely on a wire rack.
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Filling: Mix together the softened cream cheese, ¼ cup sugar, and extracts. Spread mixture evenly over bottom of tart shell.
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Topping: place 1 cup strawberries in food processor; process until pureed. Combine strawberry puree, ⅓ 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 let cool to room temperature, stirring occasionally.
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Toss 4 cups of the best looking, similar-in-size strawberries with lemon juice, then arrange berries, bottoms up, in a circular pattern over filling. Spoon glaze evenly over berries. Sprinkle nuts around edge or sprinkle over the top.
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Pipe light whipped topping or freshly whipped and sweetened cream around the edges.
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Cover and chill 3 hours.