Sunday Brunch: Strawberry Cheese Tart

Strawberry Cheese Tart. Serves 6-8 For the crust: 1 1/2 cups of graham cracker crumbs 3 tbsp. sugar 1 stick of melted butter. 1.{}{}{}{}{}{} Preheat an oven to 350 degrees. 1 false bottom tart pan 9" or 10" 2.{}{}{}{}{}{} In a bowl, combine the crumbs, sugar and butter and mix well. 3.{}{}{}{}{}{} Press this into a false bottom tart pan pressing up the sides and bottom. Place in the oven for 15 min then remove and set aside. For the filling: 2 8 ounce packages of cream cheese softened. 1/4 cup sugar 1 tsp. vanilla extract. 1.{}{}{}{}{}{} Place the cream cheese in a bowl and whisk until fluffy. 2.{}{}{}{}{}{} Add the sugar and vanilla and mix well. Place this cheese mixture into the cooled graham cracker crust gently spreading to cover the bottom. For the topping: 1 1 quart of strawberries hulled 1/2 cup sugar 1 tbsp. cornstarch T tbsp. lemon juice 1 tbsp. water. 1/4 cup toasted sliced almonds. 1.{}{}{}{}{}{} Slice half of the berried and set aside. 2.{}{}{}{}{}{} The remaining berries place in a sauce pan and add the cornstarch, lemon juice and water and simmer over medium heat until thick and smooth. Cool. To assemble: 1.{}{}{}{}{}{} Arrange the sliced berries on top of the cheese neatly. 2.{}{}{}{}{}{} Pour the cooled strawberry sauce over and sprinkle with toasted almonds. 3.{}{}{}{}{}{} Refrigerate for 3-4 hours, unmold the side pan and slice and serve.