Makes one 26cm tart.
- Prep time: 1h + chilling time
- Cook time: 25min
- Total time: 1h 25min
- Difficulty: Basic
This straightforward tart is ideal for warm spring or summer days. Strawberries and balsamic vinegar go great together, and the addition of fresh basil leaves takes this tart to the next level. You could substitute raspberries for the strawberries, but leave out the basil.
For the shortcrust pastry.
- 220g flour
- 50g sugar
- pinch of salt
- 130g cold butter, diced
- 1 egg, beaten
In a food processor, combine flour, salt, and sugar until well combined. Pulse in the butter until the mixture resembles coarse crumbs. Gradually stream in the beaten egg and pulse until the dough just comes together. Shape the dough into a flattened disk on a clean work surface. Wrap in plastic wrap and place in the refrigerator for 25-30 minutes.
Preheat the oven to 180 degrees Celsius. Grease a 26cm round tart pan with butter.
Roll the chilled dough into a 30cm circle on a piece of lightly floured baking paper. Place the rolled dough in your tart pan and press it into the bottom and sides. Prick the bottom with a fork and trim any excess dough. Place a piece of baking paper over the dough. Fill with baking beans and bake for 20-25 minutes, or until golden brown around the edges. Remove the baking beans and continue baking for a few minutes more to get some color on the bottom of the dough. Allow to cool completely after removing from the oven.
When the pastry has cooled, fill it with mascarpone whipped cream and top with marinated strawberries. Allow at least one hour before serving to chill.
For the balsamic strawberries.
- 800g fresh strawberries, washed and halved
- 1 tablespoon sugar
- 2 tablespoons balsamic vinegar
- 8 fresh basil leaves
In a large mixing bowl, combine the strawberries, sugar, and balsamic vinegar. Bruise the basil leaves between your fingers to release the flavor before adding them to the bowl. Toss everything together. Allow it to marinate at room temperature for 30 minutes before straining.
For the mascarpone whipped cream.
- 300g mascarpone cheese
- 8 tablespoons powdered sugar
- zest of 2 lemons
- 4 tablespoons lemon juice
- 180ml heavy whipping cream
Mascarpone cheese, powdered sugar, lemon zest, and juice should be mixed together in the bowl of a standing mixer until creamy. Add heavy cream and beat on high until the filling is fluffy. Refrigerate until ready to use.
Also known as Tart S Jagodama I Aceto Balsamicom.
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