I’ve made this so many times I figured I should blog it, just in case my original source (foodandwine.com) takes it down or something.
This is super-easy and very tasty. You can adjust it to use whatever fruit is in season, though the original calls for peaches. Today I’m using raspberries and blueberries arranged in the Obama logo, but that’s just because I’m all excited about the election. It may well come out stupid looking, but I’m too cheerful to care.
Almond cream cheese tart
- 5 oz vanilla wafers
- 1/2 cup whole almonds, roasted but unsalted
- Pinch kosher salt
- 1/2 cup sugar, divided
- 4 Tbsp butter, melted
- 8 oz cream cheese (reduced fat is ok)
- 1/4 cup sour cream (reduced fat is ok)
- 1 egg
- 2 tsp almond extract
- Fruit of choice
Preheat oven to 350F. In a food processor, combine almonds, vanilla wafers, 2 tablespoons of sugar, and salt until a coarse meal forms. Add butter and pulse until combined. Press crust onto the bottom and 1/2 inch up the sides of a springform pan or tart pan with a removable bottom. Bake for 10 minutes to set the crust.
Meanwhile, wipe out the food processor and add cream cheese, sour cream, egg, almond extract, and 1/4 cup of sugar. Process to combine, then pour custard into hot crust. Bake for 15 minutes. Chill thoroughly. Decorate with concentric circles of fruit (toss with remaining 2 tablespoons of sugar if desired).