Easy dessert will show how much you care

South Burnett Times - - EASY EATING - with Dan and Steph Mul­heron Fill­ing For more go to danand­steph.com.au. Pic credit: Glen David Wil­son

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.

– 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.


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