Balsamic Strawberry & Basil Tart

I think I’ve found my new favorite non-chocolate dessert. Strawberry and balsamic is such a great combo, and I was recently inspired to add basil to the mix. I was hesitant to taste it, but OH. MY. It is amazing.
I’m always nervous about pie and tart recipes because I find the dough to be finicky, and you can’t taste it to make sure it came out okay before you serve it. This one, though, you make the filling in a separate bowl, so you’ll know its consistency before you put it into the shell. You can’t go wrong!
Well, that’s not true. My first pie crust collapsed on itself! But I gave it another go and I’m glad I did. As a note, I don’t provide a pie crust recipe below so if you have a favorite, use that. If you don’t, you can get pre-made crusts at the store!
I also was nervous about the balsamic because the glaze had a strong vinegar smell, but it’s so sweet and delicious. I started off putting just a little bit on, and then I went back and added A LOT more!
This dessert was so good, that I forgot to take photos. I guess I’ll just have to make it again soon…
Balsamic Strawberry & Basil Tart
Ingredients
Tart
- 1 pie crust
- 1 egg yolk
- 1 tablespoon butter
- 1-2 cups sliced strawberries
Cream
- 1/3 cup sugar
- 2 tablespoons flour
- 2 tablespoons cornstarch
- 4 egg yolks
- 1 1/3 cups milk
- 1/2 cup basil chopped
Glaze
- 3 tablespoons balsamic vinegar
- 1 cup powdered sugar
Instructions
Tart
- 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 cream.
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.
Glaze
- 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.
Notes




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