This recipe is all about summer. Sweet and refreshing.
Strawberry almond cream tart (modified from Cooking Light)
1 1/3 cups graham cracker crumbs
2 tablespoons sugar
4 tablespoons melted margarine
4 teaspoons water
5 ounces soy cream cheese
1/4 cup sugar
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
6 cups strawberries, hulled
2/3 cup sugar
1 tablespoon cornstarch
1 tablespoon fresh lemon juice
Preheat oven to 350 degrees F. For crust, process the crumbs, sugar, margarine, and water with pulses until moistened. Place cracker mixture in 9″ round removable bottom tart pan. lightly coated with nonstick spray. Press crumbs evenly across bottom and up sides. Bake for 10 minutes; remove from oven and cool.
For the filling, combine the cream cheese, sugar, and extracts in a bowl til thoroughly mixed and smooth. Spread evenly onto the cooled tart crust.
To prepare the glaze topping, place 2 cups of berries into a blender and process til smooth. Combine puree, 2/3 cup sugar, and cornstarch in a medium saucepan, and heat over medium heat. Stir with a whisk and bring to a boil, stirring constantly. Remove from heat and cool, stirring occasionally.
Combine the remaining 4 cups of strawberries and the lemon juice. Arrange the berries, bottoms up, in a circular pattern over the filling. Spoon half the glaze over the strawberries (reserve the rest for a future use). Cover and chill for 3 hours. Makes 10 servings.