Strawberry Basil & Vanilla Bean Mascarpone Tart (Updated!)

Recipe by The Gourmet RD

It's the 4th of July, ya'll! Well, almost.  And this little strawberry tart definitely needs to make an appearance on your menu. But seriously.  How is it 4th of July already?  I had to stop

Ingredients

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

Method

1. Preheat oven to 350°F. Place oats, butter and 2 tablespoons honey/sugar in a food processor. Pulse while adding one tablespoon of ice water at a time, until the mixture forms a ball. Remove tart dough and place in an ungreased 12-inch tart pan. Press the dough evenly into the pan, taking care to push the crust into indentations on the sides. Bake for 20-25 minutes, until crust is crispy and browned on the edges. Allow to cool. In a medium bowl, mix sliced strawberries with balsamic vinegar and 2 teaspoons honey/sugar until combined. Set aside. In the bowl of a stand mixer, whip half and half on high until fluffy. Add a dollop of mascarpone at a time until the mixture is smooth and stiff. Mix in the vanilla bean paste and remaining tablespoon honey/sugar until incorporated. Set aside. To assemble the tart, fill cooled shell with three-quarters of the strawberry filling. Top with mascarpone whip and garnish with remaining strawberries, basil and mint. Remove finished tart from the pan; slice and serve.

View the recipe instructions at The Gourmet RD