Crust
- 36 honey graham crackers (about 9 sheets)
- 2 Tbsp sugar
- 2 Tbsp light butter, melted
- 4 tsp. water
- Cooking spray
Filling
- 2/3 cup light cream cheese
- 1/4 cup sugar
- 1/2 tsp. vanilla extract
- 1/4 tsp. almond extract
Topping
- 6 cups small fresh strawberries, divided
- 2/3 cup sugar
- 1 Tbsp cornstarch
- 1 Tbsp fresh lemon juice
- 2 Tbsp sliced almonds, toasted
Preheat oven to 350 degrees F. To prepare crust, place crackers in a food processor and process until crumbly. Add 2 tablespoons sugar, butter and water and pulse until moist. Place graham cracker mixture in a 9-inch round removable-bottom tart pan (or 8 x 12-inch rectangular pan) coated with cooking spray, pressing into bottom and up the sides of the 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 and extracts in a medium bowl and stir until smooth. Spread mixture evenly over bottom of tart shell.
To prepare topping, place 2 cups strawberries in your food processor and process until pureed. Combine strawberry puree, 2/3 cup sugar and cornstarch in a small saucepan over medium-heat, stirring constantly with a whisk. Bring to a boil, continuing to stir constantly, and reduce heat to low. Cook for 1 minute. Remove glaze from heat, and cool to room temperature, stirring occasionally.