Strawberry and Almond cream tart

Whip the chilled MP cream till peaks form, add the cream cheese, sugar and extracts, beat till combined, spread the cream and cream cheese mixture in the graham cracker crust.

Place 2 cups of the strawberries in the food processor and process until smooth, scraping down once or twice.

Combine the strawberry purée, sugar and cornstarch in a medium saucepan and over a medium heat bring to a boil, stirring constantly. Reduce heat to medium low and cook for 1 minute. Remove topping/glaze mixture from heat, cool to room temperature.

Combine remaining 2 cups of whole strawberries, lemon juice and a few spoonfuls of prepared sauce in a medium bowl.

Arrange the whole strawberries in a circular pattern on top of the cream and cream cheese filling. Spoon the sauce around the berries, filling in the edges. Sprinkle the toasted almonds over the edges.

Cover and chill for at least 3 hours.

Slice and serve.