Strawberry Tart With Quinoa-Almond Crust

• Crust:
• 1 cup uncooked prewashed quinoa
• 1/2 cup almond flour
• 2 tablespoons brown sugar
• 1/4 teaspoon salt
• 1 large egg, lightly beaten
• Baking spray with flour
• Almond cream:
• 1 cup 2% reduced-fat milk
• 2 1/2 ounces almond paste, crumbled
• 3 tablespoons cornstarch
• 1 tablespoon granulated sugar
• 1 large egg
• 1 large egg yolk
• 1/8 teaspoon salt
• 2 teaspoons unsalted butter
• Crema:
• 2 1/2 ounces 1/3-less-fat cream cheese
• 1 tablespoon granulated sugar
• 2 teaspoons grated lemon rind, divided
• 2 teaspoons fresh lemon juice
• 3 tablespoons heavy whipping cream
• 1 1/2 teaspoons fresh thyme leaves, divided
• 12 ounces strawberries, hulled and sliced lengthwise
• 1 tablespoon seedless strawberry jam

1. Preheat oven to 350u0b0.
2. Spread quinoa and almond flour evenly on a foil-lined baking sheet. Bake at 350u0b0 for 9 minutes or until lightly browned, rotating pan after 5 minutes. Cool completely on pan. Transfer mixture to the bowl of a food processor; process 1 1/2 minutes or until almost finely ground, scraping bowl after 1 minute. Add brown sugar and 1/4 teaspoon salt; pulse to combine. Add egg; pulse 3 to 4 times or until mixture begins to clump (mixture will be moist). Lightly press mixture into the bottom and up the sides of a 9-inch removable-bottom tart pan coated with baking spray (lightly coat hands with cooking spray if mixture sticks to skin). Bake at 350u0b0 for 18 minutes or until lightly browned, rotating the pan after 10 minutes. Cool completely on a wire rack. (Do not remove sides of pan.)
3. To prepare almond cream, combine milk and almond paste in a medium saucepan over medium heat; bring to a simmer. Cook 2 minutes or until almond paste melts, stirring frequently with a whisk. Combine cornstarch, 1 tablespoon granulated sugar, 1 egg, 1 egg yolk, and 1/8 teaspoon salt in a medium bowl, stirring with a whisk until smooth. Drizzle hot milk mixture into egg mixture, stirring constantly with a whisk. Return mixture to pan. Bring to a boil over medium heat, stirring constantly with a whisk; cook 1 minute or until thick, whisking vigorously. Remove pan from heat; add butter, stirring with a whisk until butter melts. Place pan in a large ice water-filled bowl; cool to room temperature, stirring occasionally.
4. To prepare crema, beat cream cheese and 1 tablespoon sugar at medium speed until smooth. Add 1 teaspoon rind, juice, and whipping cream, beating until mixture thickens (about 30 seconds). Stir in 1 teaspoon thyme leaves.
5. Place sliced strawberries and jam in a bowl; toss gently to coat.
6. Spread almond cream in bottom of cooled crust. Gently spread crema on top of almond cream. Arrange strawberries over top of crema. Sprinkle remaining 1 teaspoon rind and remaining 1/2 teaspoon thyme over top of strawberries. Chill 4 hours or overnight.

crust, quinoa, almond flour, brown sugar, salt, egg, baking spray with, almond cream, milk, almond paste, cornstarch, sugar, egg, egg yolk, salt, unsalted butter, cream cheese, sugar, lemon rind, lemon juice, heavy whipping cream, thyme, strawberries, strawberry jam

Taken from www.myrecipes.com/recipe/strawberry-tart-quinoa-almond-crust (may not work)