Balsamic Strawberry & Basil Tart
Okay, so I went in a very different direction from what you usually see from me, but y’all, this is so good. Strawberry and balsamic is such a great combo, and I was recently inspired to add basil to the mix. I think this Balsamic Strawberry & Basil Tart might be my new favorite non-chocolate dessert. Plus, this is so easy to make! You are not going to want to skip this one!
Why this recipe works
No one flavor in this recipe stands out too strongly, but rather they all blend together perfectly to create a beautifully delicious flavor! I also love that the different elements of this tart are made separately, and then all combined at the end. That way, you can ensure that everything is the right consistency before assembling.
Ingredients and notes
Strawberries – The strawberries are not baked in to this recipe, they are layered on top, but they are a key element to the flavor profile of this recipe. You can use as many or as few as you see fit, but I like to cover the tart completely with strawberries!
Basil – The basil is infused into the filling and is another key flavor in this delicious tart. The basil is a subtle but important addition to the completeness of the tart.
Balsamic Vinegar – The balsamic vinegar is the final ingredient that completes the flavor of this tart. It’s mixed with powdered sugar to create a glaze that goes overtop of the strawberry-topped tart.
How to make this recipe
Press your pie crust of choice into a tart pan, and poke holes in the crust with a fork.
Brush the crust with egg and bake according to package directions. The tart filling will not be baked, so you want to bake your crust fully here.
Once baked, cool slightly, brush with butter, and refrigerate while prepping the filling.
Mix sugar, flour, corn starch, and egg yolks till thick and pale yellow. Set aside.
Combine milk and basil in a saucepan and bring to a boil. Immediately remove from heat.
Strain the milk, removing the basil, and pour about 1/3 of the milk into the pale yellow mixture, then pour that mixture 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.
Let mixture cool, then spread cooled filling into tart shell.
Cover the top of the tart with sliced strawberries.
Combine vinegar and powdered sugar to form a glaze.
Brush as much or as little glaze as desired over top of the strawberries.
Refrigerate until ready to serve. Serve chilled.
I use milk in this recipe instead of cream, but you should be fine to substitute heavy cream for a richer basil filling.
I would eat this tart the same day it’s made. There is fresh fruit on top, and it’s covered in a glaze, so the texture will likely not be great if it sits for a long period of time, and the fruit may start to turn.
A tart is very similar to a pie, however you do not put a top crust on a tart like you often do with fruit pies. A tart also uses a different shaped pan, generally, but you know what I always say – use what you have! The taste is what’s important, and if it’s a different shape, that’s okay!
Tips & Tricks
- Don’t be like me and forget to poke holes in your crust or it will bubble up and won’t sit flat!
- Adding the hot milk to the pale yellow mixture before putting the whole mixture back into the pot is done to prevent the eggs from heating up too fast. In baking, you need to heat eggs gradually or they could turn into scrambled eggs, and you don’t want a scrambled egg filling in this tart – you want a custard filling!
- When making the balsamic glaze, you can create whatever consistency you would like. Add more balsamic for a thinner consistency, and more powdered sugar if you are going for a thicker glaze.
Did you try this recipe? Review and comment below, and share a photo on Instagram and tag @flourdeliz!
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Balsamic Strawberry & Basil Tart
- 1 pie crust
- 1 egg
- 1 tablespoon butter
- 1-2 cups sliced strawberries
- 1/3 cup sugar
- 2 tablespoons flour
- 2 tablespoons cornstarch
- 4 egg yolks
- 1 1/3 cups milk
- 1/2 cup basil chopped
- 3 tablespoons balsamic vinegar
- 1 cup powdered sugar
- Brush crust with egg yolk and bake according to the crust’s directions.
- Cool slightly.
- Spread softened butter over the crust and refrigerate while you make the filling.
- 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 the mixture 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.
- Let cool, then spread cooled filling into cooled tart 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 or pour as much or as little glaze as desired over top.
- Refrigerate until serving, up to 6 hours.