Glazed Strawberry Cream Tart



1 ½ cups graham cracker crumbs

2 tablespoons sugar

2 tablespoons butter, melted

4 teaspoons water

Cooking spray


8 ounces light cream cheese

1/4 cup sugar

3 teaspoons amaretto

Zest from 1 lemon


4 - 6 cups small fresh strawberries

2/3 cup sugar

1 tablespoon cornstarch

2/3 cup water

2 tablespoons strawberry jello

2 tablespoons sliced almonds, toasted

Light Cool Whip, optional



Preheat oven to 350°.

To prepare crust, combine Graham cracker crumbs, 2 tablespoons sugar, butter, and water into a medium bowl and stir 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° for 10 minutes or until lightly browned. Cool completely on a wire rack.

To prepare filling, combine cream cheese, 1/4 cup sugar, amaretto and lemon zest in a medium bowl; stir until smooth. Spread mixture evenly over bottom of tart shell.

To prepare topping, combine 2/3 cup water, 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 add strawberry jello. Cool to room temperature, stirring occasionally.

Arrange berries, bottoms up, in a circular pattern over filling. Spoon glaze evenly over berries. Sprinkle nuts around edge. Cover and chill 3 hours.

Note: You can use either an 8 x 12-inch rectangular pan or a 9-inch round tart pan. The recipe also works with a 9-inch springform pan and a 10-inch pie plate.

Calories: 300 Fat: 9.5 g, Carbohydrate: 50g Fiber: 3g

Barbra Crumpacker, RD, LD

WCTV 1801 Halstead Blvd. Tallahassee, FL 32309
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