Strawberry-Almond Cream Tart

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* Exported from MasterCook *

 

Strawberry-Almond Cream Tart

 

Recipe By : Best of Cooking Light Holiday's 1997

Serving Size : 8 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1 1/2 c shortbread cookie crumbs -- about 25 cookies

--such as Lorna Doones

3 tbsps honey

cooking spray

1/4 c sugar

3 tbsps cornstarch

1 1/2 c skim milk

1 lg egg -- lightly beaten

1 1/2 tsps lemon juice

1 tsp vanilla extract

1/4 tsp almond extract

3 1/2 c small strawberries -- halved

1/3 c red currant jelly

1 tbsp water

mint sprigs -- optional

 

Place the cookie crumbs and honey in a food processor, and pulse 4 times or

until blended.

 

Preheat oven to 350 F. Coat a 10 1/2 inch round tart pan with a removable

bottom with cooking spray. Place crumb mixture in pan, pressing mixture in

bottom and 3/4 inch up sides of pan. Bake at 350 for 8 minutes or until

crust is lightly browned. Cool crust completely on a wire rack.

 

Combine sugar and cornstarch in a saucepan. Gradually add milk to sugar

mixture, stirring with a whisk until well-blended. Bring milk mixture to a

boil over medium heat, and cook 1 minute, stirring constantly.

 

Stir about one-fourth of hot milk mixture into beaten egg, and add to

remaining hot milk mixture, stirring constantly. Cook an additional 2

minutes or until thick and bubbly, stirring constantly. Remove from heat,

and stir in lemon juice and extracts. Pour mixture into a bowl, and cool

20 minutes, stirring occasionally. Pour mixture into prepared crust, and

arrange strawberries on top of filling.

 

Combine red currant jelly and water in a small saucepan, and cook mixture

over low heat until jelly melts, stirring occasionally. Drizzle melted

jelly over strawberries. Garnish tart with mint sprigs if desired.

 

 

 

Description:

" Skim milk cuts the fat in this rich-tasting custard from 10 grams to

less than 1 gram per serving. "

Source:

" Best of Cooking Light Holiday's 1997 "

 

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Per serving: 86 Calories (kcal); 1g Total Fat; (6% calories from fat); 2g

Protein; 18g Carbohydrate; 24mg Cholesterol; 31mg Sodium