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Say it with me: STRAWBERRIES. Seriously, strawberries are one of my all-time favorite fruits.  Sweet, yet tart, with an amazing texture and insane beauty.  So beautiful that sometimes I don't even want to eat them

Total time

45 minutes




  • 1½ cups old-fashioned rolled oats
  • 6 tbsp cold salted butter (cubed)
  • 2 tbsp honey or granulated sugar
  • 5 tbsp ice water
  • 2 pints strawberries, hulled and sliced
  • 2 tsp balsamic vinegar or lemon
  • 2 tsp granulated sugar
  • ½ cup half & half
  • 8 oz mascarpone cheese
  • 2 tsp vanilla bean paste or vanilla extract
  • 1 tbsp honey or granulated sugar
  • 2 tbsp fresh basil, chiffonade
  • 2 tbsp fresh mint, chiffonade


  1. To make crust: Preheat oven to 350°F. Place oats, butter and honey/sugar in a food processor. Pulse while adding one tablespoon of ice water at a time, until the mixture forms a dough. Remove tart dough and place in an ungreased 12-inch tart pan {or 2 6-inch pans}. With your fingers, press the dough into the pan, taking care to push the crust into the indentations in the sides. Pat until the crust is even. Bake for 20-25 minutes, until crust is crispy and browned on the edges. Allow to cool. For the strawberry filling: In a bowl, mix sliced strawberries with balsamic vinegar and sugar. To make the whip: Using a hand mixer or stand mixer, whip the half and half until fluffy. Add a dollop of mascarpone at a time until the mixture is smooth and creamy. Mix in the vanilla bean paste and honey/sugar until incorporated. Mixture should be smooth, creamy and stiff like whipped cream. To assemble tart: Fill cooled tart shell with ¾ of the strawberry filling. Top with mascarpone whip and garnish with remaining strawberries and the basil and mint. Remove tart from the tart pan, slice and serve.
  2. View the recipe instructions at The Gourmet RD

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