Easy dessert will show how much you care
Strawberry, basil and cream tart
INGREDIENTS: Pastry – 1½ cups of plain flour; 125g unsalted butter, chilled and chopped into cubes; 1/3 cup of icing sugar; 1 egg yolk; drizzle of cold water.
Filling – 250ml cream; 165g mascarpone; 1 vanilla bean; 1 tbs of honey; 1–2 punnets of strawberries; 3 tbs of balsamic vinegar; ½ cup of pistachios, toasted; 1 bunch of fresh basil, roughly chopped
METHOD: Pastry – place flour, icing sugar and butter cubes into a food processor and blitz until they look like breadcrumbs. Add egg yolk and blitz again. If the pastry doesn’t form a ball in the processor, slowly drizzle a small amount of cold water as its running. Once the pastry is done, it will form a ball to one side of the processor. Place pastry onto a flour bench and bring together softly. Wrap the pastry in lightly floured cling wrap and place in the fridge.
Once the pastry has been cooled, remove and prepare by oiling with spray oil your rectangle fluted tart tin or use a 23cm round fluted tart tin. Roll out the pastry on a piece of floured baking paper in the shape of the tin until its about 3-4mm thick.
Flip the baking paper over onto the tin, remove the baking paper and press in the pastry to all edges. Trim the edges of pastry leaving a little over the top. Place back into the fridge for 30 mins. Preheat oven to 180 degrees.
Take out pastry and line with baking paper, add weights such as rice or baking weights, then place into the oven for 10mins. Remove the weights and baking paper and continue to bake for 12mins until golden brown. Remove from oven and allow to cool completely.
Filling – in a bowl whip the mascarpone until slightly fluffy, then add the cream and whip on medium to high until quite stiff but not over-whipped. Stir in honey and taste. Add more if you wish – pour this mixture into your cooled tart case, slightly even out. In a small bowl mix together balsamic vinegar and vanilla bean. Cut strawberries in halves and place in the balsamic mix. Allow to marinate for 20mins, then drain. Carefully push the strawberries into the filling. Continue until the entire tart is done. Crush your toasted pistachios and sprinkle over the tart, then finalise with finely chopped basil leaves. Place in the fridge to firm up.