Balsamic Strawberry & Basil Tart
Brush crust with egg yolk and bake according to the crust’s directions.
Spread softened butter over the crust and refrigerate while you make the cream.
Mix sugar, flour, corn starch, and egg yolks till thick and pale yellow.
Combine milk and basil in a saucepan and bring to a boil. Immediately remove from heat.
Strain out the basil, pour about 1/3 of the milk into the pale yellow mixture, then pour that back into the sauce pan.
Heat over medium, whisking constantly until thickened. When mixture begins to boil, cook for one more minute then remove from heat.
Pour mixture into a bowl, cover the surface with wax or parchment paper. Let cool, then refrigerate.
Once fully cooled, remove the shell and the cream from the fridge and spread the cream into the shell.
Lay the sliced strawberries over the top of the cream in a single layer.
To make the glaze, stir the vinegar and powdered sugar together. Brush as much or as little glaze as desired over top.
Refrigerate until serving, up to 6 hours.
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