Ingredients for 10 servings
For the crust:
2 tablespoons butter, melted
2 tablespoons sugar
4 teaspoons water
36 honey graham crackers (about 9 sheets)
For the filling:
¼ cup sugar
¼ teaspoon almond extract
½ teaspoon vanilla extract
2/3 cup light cream cheese
2/3 cup sugar
1 tablespoon cornstarch
1 tablespoon fresh lemon juice
2 tablespoons sliced almonds, toasted
6 cups small fresh strawberries, divided
Preheat oven to 350°.
To prepare crust, place crackers in a food processor; process until crumbly. Add 2 tablespoons sugar, butter, and water; pulse just 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, ¼ cup sugar, and extracts in a medium bowl; stir until smooth. Spread mixture evenly over bottom of tart shell.
To prepare topping, place 2 cups strawberries in food processor; process until pureed. Combine strawberry puree, 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 cool to room temperature, stirring occasionally.
Combine 4 cups strawberries and juice; toss to coat. Arrange berries, bottoms up, in a circular pattern over filling. Spoon half of glaze evenly over berries (reserve remaining glaze for another use). Sprinkle nuts around edge. Cover and chill 3 hours.