Rosé-Glazed Strawberry Tart

Crust:

  • 1/3 C. almond meal

  • 8 graham cracker sheets (about 4 1/4 oz.)

  • 2 Tbsp. sugar

  • 1/8 tsp. table salt

  • 1 large egg white

  • 1 Tbsp unsalted butter, melted

  • Baking spray

Filling:

  • 1 (8-oz.) pkg. 1/3-less-fat cream cheese, softened

  • 1/3 C. sugar

  • 1/3 C. plain 2% reduced-fat Greek yogurt

  • 1 tsp. grated lemon rind

  • 1/2 tsp vanilla extract

Glaze:

  • 1 C. rosé wine

  • 2 Tbsp. sugar

  • 3 C. sliced strawberries (about 16 oz.)

Preheat the oven to 350°F.

To prepare the crust, spread the almond meal in an even layer on a rimmed baking sheet. Bake at 350°F until lightly browned and fragrant, about 6 minutes. Cool for 10 minutes.

Process almond meal, graham crackers, 2 tablespoons sugar, and salt in a food processor until finely ground, about 20 seconds. Place egg white in a small bowl; whisk until foamy. Add egg white and melted butter to the food processor; pulse just until crumbs are moist, 3 to 4 times. (Do not overprocess.) Coat a 13 1/2- x 4-inch tart pan with a removable bottom with baking spray. Press crumb mixture into bottom and up sides of prepared pan. Place the tart pan on a baking sheet.

Bake crust at 350°F until lightly browned, about 10 to 12 minutes. Cool completely on a wire rack, about 30 minutes.

To prepare filling, beat cream cheese and 1/3 cup sugar with a mixer on medium speed until light and fluffy and sugar is dissolved, 1 to 2 minutes. Add yogurt, lemon rind, and vanilla, and beat until blended and smooth. Spread filling evenly in the cooled crust. Cover and chill until firm, about 2 hours.

To prepare glaze, bring wine and 2 tablespoons sugar to a boil in a small saucepan over medium-high, stirring occasionally until sugar dissolves. Cook until syrupy and reduced to about 2 1/2 tablespoons, about 12 minutes. Cool for 10 minutes.

Arrange strawberry slices in rows over filling; drizzle with rosé glaze. Garnish with mint leaves, if desired. Serve immediately.

Serves 8


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