Strawberry Tart with Almond Cream

OPEN KITCHEN with NATHAN SCOTT

Strawberry Tart with Almond Cream

This tart is also delicious when topped with other fresh berries, apricots, and even orange segments.

Ingredients

            Makes one 11-inch tart

	1½	cups Graham crackers, finely ground
	¾	cup almonds, finely ground, plus more sliced for garnish
	¼	cup granulated sugar
		Kosher salt
	6	tablespoons (¾ stick) unsalted butter, melted, plus more for greasing
	1	cup heavy cream, chilled
	8	ounces cream cheese, room temperature
	½	cup confectioners’ sugar
	1	tablespoon pure almond extract
	1	pound fresh strawberries, hulled and sliced
	½	cup strawberry jelly, melted

Directions

1.    Preheat the oven to 350°F.  Butter an 11-inch tart pan and set aside.  In a mixing bowl, combine the ground Graham crackers with the almonds and granulated sugar.  Season with a pinch of salt, and stir in the melted butter until well combined.  Press the mixture into the prepared tart pan, creating an even crust.  Bake the tart crust in the preheated oven until lightly golden and set, 10 to 12 minutes.  Then, remove and cool completely.

2.    In the bowl of an electric mixer fitted with the whisk attachment, beat the heavy cream on high speed to soft peaks.  Then, lower the mixer speed to medium and incorporate the softened cream cheese and confectioners’ sugar.  Stir in the almond extract and season the mixture with a pinch of salt.  Spread the almond cream into the cooled tart crust.  Refrigerate the filled tart until well chilled, 2 to 3 hours.

3.    Remove the tart from the tart pan and transfer it to a serving platter.  Decoratively arrange the sliced strawberries on top of the finished tart.  Using a pastry brush, glaze the berries with the melted strawberry jelly.  Keep refrigerated until ready to serve.