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Strawberry Smoky Almond Tart

By

Dessert Noir

Funny how all you guys seemed more interested in hearing about the dessert than the carrot salad. 🙂

Maybe because you were invested in it since I asked for help selecting the dish for Feast Noir???

In the end, I couldn’t choose between the tart and the brownies.  The smoky almond crust spoke to me… but how can you NOT have chocolate for dessert? *insert look of horror*

The tart was awesome!  My crust didn’t hold together as well as I’d have liked (I used 6 T of butter – I adjusted the recipe below to read 8T), but the flavor and creamy filling were right on.

Don’t let the smoked almonds scare you – they weren’t at all overpowering.  I could only find salted, which worked well as long as you use unsalted butter.  The crust perfectly complemented the sweet flavor of the graham crackers and strawberries, as well as the slight tang from the Greek-style yogurt.

For chocolate, I baked Lavender Brownies from The Sweet Life.

They were ok... I loved the lavender flavor, but the texture of the brownie wasn’t my favorite.  I’m more of cakey brownie person and these were closer to the chewy variety.

I’d love to try these again with a few adjustments for texture.

Strawberry Smoky Almond Tart

by Laura Hall

Prep Time: 20 mins

Cook Time: 15 mins

Keywords: bake dessert low-sugar vegetarian low-sodium greek yogurt strawberries almonds cream cheese July 4th tart spring summer

Ingredients (8-10 slices)

  • 1.5 C graham crackers (1 package)
  • 1/2 C smoked almonds
  • 2 T palm sugar (you can use regular)
  • 8 T unsalted butter, melted
  • 8 oz cream cheese, softened (1/3 less fat works)
  • 1/4 C Greek yogurt + 2T (I used Atlanta Farm Fresh 2% Greek-style yogurt)
  • 1 T agave syrup
  • 1 egg
  • ~1.5 C strawberries (enough to cover top of tart), cut into thin slices

Instructions

Preheat the oven to 350°.

In a food processor, combine graham crackers with the almonds and sugar. Mix until finely ground.

Add the melted butter and pulse until the crumbs are evenly moistened.

Press the crumbs into the bottom and 1/2 in up the side of a 9-inch springform pan. Bake for 10 mins, until the crust is set.

Meanwhile, wipe out the food processor bowl. Add the cream cheese, sour cream, egg and agave. Process until smooth.

Pour the custard into the crust and bake for 15 mins, until set. Let the tart cool slightly and transfer to the freezer to chill. (Note: you can make ahead and store in the freezer for at least a couple of days.)

Spread the remaining 2 T of yogurt across the top of the tart. This will help to anchor the strawberry slices. Arrange the strawberries in a circular fashion over the custard.

Remove the ring, cut the tart into wedges, and serve.

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***

 Ah, how I love dessert.

What is the best dessert you have made lately?

Do you try to “healthify” all desserts, or do you let treats remain full-fledged treats?

 

Comments

  1. Wow – that looks amazing girl! Great job! I would have to say the best dessert I have made in a while have been those baked pears…man those were so good! p.s. Hey guess what? I’m having a giveaway!!! so fun rt? xoxo from Trinidad

  3. Those look amazing! That tart sounds way delicious and so do the brownies 😀 I’m the chewy brownie loving kind. Actually the best dessert recipe I’ve made was a caramel brownie one. I got it off of Zesty’s site. There is just no reason to healthify some desserts because I really do believe that an indulgence (as in every great once in a while) should be just that and completely guilt free. With that being said, my everyday desserts are always healthified 😀

  4. Im not a good dessert maker and it’s definitely because I try to healthify everything. It works okay with meals, desserts, not so much. I can’t tell you how many dry, flat muffins I’ve made because I’ve substituted too many things!

    • I should update the recipe – I did use 1/3 less fat cream cheese and it turned out fine!

  13. I think I do a little of both. Sometimes I try to make them healthier other times it’s just best to stick to lots of butter and sugar 🙂

    That tart looks absolutely amazing. Like, it’s almost unfair how good it looks 🙂

  14. You made a great choice with this tart!
    I do both- make them healthier and others I stick to the regular ingredients. For example, I made a crumb cake yesterday that called for two sticks of butter- both are in there in their true form 🙂

  15. Beautiful tart! Smoked almonds sound like they’d be delicious in a sweet crust.

    I healthify sweets more often than not. I’m trying to get out of that habit, actually. Certain things that I want to have around to snack on should be healthy but sometimes you just need to totally indulge!

  16. Oh, the smoked almonds do not scare me at all! I actually think it sounds wonderful (and looks fantastic!). The best dessert that I’ve made lately was my birthday/blogiversay VEGAN banana split cake! 😀 If I can health-i-fy a dessert, I definitely try to!

  19. There’s something about the sound of smoked almonds that’s just so enticing… This tart looks absolutely delectable and I really like the use of Agave.

  21. Laura,
    This looooooks soooo gooood. I’ve recently discovered Greek yogurt and have been asking myself why I’m just catching on.. Love it and I’m going to try your cheesecake recipe. 🙂

  24. This strawberry tart is a beauty. The smoked almonds are an interesting addition to the crust. I bet that tastes really good. Those lavender brownies look pretty tasty too. Congrats on the Top 9.

    • Thanks Suzi! The smoky flavor was fantastic – just enough to add depth without overwhelming.

  29. I love the “dessert noir” photo. Smoked almonds are such a brilliant snack–never would have thought to incorporate them into dessert!

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