Strawberry tart with quinoa-almond crust
"Chef Khalil Hymore introduced us to the idea of a crunchy quinoa crust with a savory tart he developed for us; we take the notion to a sweet place here. The tart holds well overnight, so make it the day before, and serve chilled right from the refrigerator...."
INGREDIENTS
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CRUST:
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1 cup uncooked prewashed quinoa
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1/2 cup almond flour
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2 tablespoons brown sugar
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1/4 teaspoon salt
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1 large egg, lightly beaten
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Baking spray with flour
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ALMOND CREAM:
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1 cup 2% reduced-fat milk
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2 1/2 ounces almond paste, crumbled
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3 tablespoons cornstarch
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1 tablespoon granulated sugar
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1 large egg
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1 large egg yolk
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1/8 teaspoon salt
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2 teaspoons unsalted butter
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CREMA:
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2 1/2 ounces 1/3-less-fat cream cheese
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1 tablespoon granulated sugar
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2 teaspoons grated lemon rind, divided
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2 teaspoons fresh lemon juice
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3 tablespoons heavy whipping cream
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1 1/2 teaspoons fresh thyme leaves, divided
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12 ounces strawberries, hulled and sliced lengthwise
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1 tablespoon seedless strawberry jam
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