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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

Courses

Dessert


Ingredients

  • 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


Method

  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.

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