Strawberry And Almond Tart

• FOR THE CRUST:
• 36 whole Graham Crackers
• 2 Tablespoons Sugar
• 2 Tablespoons Butter
• 4 teaspoons Water
• _____
• FOR THE FILLING:
• 2/3 cups Light Cream Cheese
• 1/4 cups Sugar
• 1/2 teaspoons Vanilla Extract
• 1/4 teaspoons Almond Extract
• _____
• FOR THE TOPPING:
• 16 whole Strawberries, Or As Needed
• 1 bunch Almonds
• 1-1/2 teaspoon Lemon Juice

1. Preheat oven to 350u0b0.
2. To prepare the crust, place crackers in a food processor. Process until crumbly. Add the sugar, butter, and water; pulse just until moist. Place mixture in a 9-inch round removable-bottom tart pan coated with cooking spray.
3. Bake at 350u0b0F for 10 minutes or until browned. Cool completely before you put the filling in it. (I learned that the hard way and had to re-bake a new crust yesterday.)
4. To prepare the filling, mix cream cheese, sugar and extracts. Spread filling onto the cooled crust.
5. Cut stems off strawberries and arrange around the tart. Place almonds (toasted, if you'd prefer) around the edge and squeeze fresh lemon juice over the whole tart.
6. Cover and let chill for an hour then enjoy!

crackers, sugar, butter, water, filling, light cream cheese, ubc, vanilla, ubc, strawberries, almonds, lemon juice

Taken from tastykitchen.com/recipes/desserts/strawberry-and-almond-tart/ (may not work)