Strawberry-Almond Cream Tart

I think I have a little spring fever because I've been looking to make springtime foods. The seasonal strawberries are just now making their appearance in the markets this year.

I made this tart for my book club last night, and it was really good. It tasted similar to strawberry cheesecake: a graham cracker crust with a layer of [uncooked] cream cheese, strawberries and strawberry puree glaze. It is a good alternative to high fat cheesecake because you still get the same flavors, just with a lot less cream cheese. I made it in a pie pan.

The only complaint I had was that the graham cracker crust was crumbly and fell apart. I know this is supposed to be a light dish (from Cooking Light), but I think adding more butter to the crust would help it hold together better. I suggest raising it to 1/4 cup butter and omitting the water.

I halved the strawberries, and although it looked nice, it was hard to cut and to eat. I would slice them next time. But I'll definitely make this again.
(click the title to see the recipe)