Raspberry Almond Cream Tartlets

Makes 6 (4.75-inch) tartlets. Recipe is by Helana Brigman.

Crust

6 sheets graham crackers, broken up and crumbled

3 to 4 tsps. water

2 tbls. vanilla

2 tbls. butter, melted

Cooking spray

Filling

1 (8-oz.) package regular cream cheese

1/4 cup sugar

1 tsp. vanilla

1 tsp. finely grated lemon zest

Fruit glaze

2 cups strawberries, hulled

1?3 cup sugar

1 tbl. cornstarch

1 tbl. fresh lemon juice

1½ cups raspberries

3 tbls. sliced almonds

1. Preheat oven to 350 F.

2. Process broken graham crackers in food processor until the consistency of crumbs.

3. Add water, vanilla extract and melted butter to graham cracker crumbs, pulsing to combine.

4. Lightly coat six 4.75-inch tartlet pans with cooking spray. Spoon 3 tablespoons graham cracker crust into each pan. Press down with a tablespoon, making sure that the bottom is properly lined and so are the sides.

5. Bake for 10 minutes, or until crust is golden brown. Remove from oven and cool completely.

6. Prepare filling: In a standing mixer, mix cream cheese with sugar, vanilla and lemon zest. Spread evenly over crusts.

6. Prepare the fruit glaze: Quarter strawberries and purée in a food processor. Transfer strawberries to a nonstick skillet, mixing in sugar, cornstarch and lemon juice. Warm glaze over medium-high heat until simmering, whisking the entire time. Remove from heat and cool.

7. Spoon strawberry purée over tartlets and smooth. Use leftover purée for ice cream or another dish.

8. Wash raspberries and arrange over the tartlets. Take almonds and sprinkle along the sides (outer edge) of the tartlets. Refrigerate for three hours before serving or removing from tartlet pan. The tartlets keep well overnight, but make sure to cover in plastic wrap so that they don’t lose moisture.