Strawberry Balsamic Tart Flambé
Prepare a tart flambé with a crispy crust, topped with strawberries, balsamic glaze, and creamy cheese.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| All-purpose Flour (for the tart crust) | 250 | Grams |
| Unsalted Butter (cold and cubed) | 125 | Grams |
| Water (ice cold) | 60 | Milliliters |
| Salt (for the tart crust) | 1 | Tsp |
| Strawberries (hulled and sliced) | 500 | Grams |
| Balsamic Vinegar (for glaze) | 100 | Milliliters |
| Sugar (for balsamic glaze) | 50 | Grams |
| Whole Milk Ricotta Cheese (for topping) | 250 | Grams |
| Fresh Basil (chopped for garnish) | 1 | Bunch |
| Black Pepper (freshly ground, for seasoning) | 1 | Tsp |
Instructions
- In a bowl, mix flour and salt. Add cold butter and rub into flour until mixture resembles breadcrumbs.
- Add ice-cold water gradually and mix until dough forms. Wrap in plastic and refrigerate for 30 minutes.
- Preheat oven to 200°C. Roll out dough on a floured surface and fit into a tart pan.
- Prick the base with a fork, line with parchment paper, fill with baking beans, and bake for 15 minutes.
- Remove beans and paper, bake for another 10 minutes until golden. Let cool.
- In a saucepan, combine balsamic vinegar and sugar. Simmer until reduced by half and syrupy.
- Spread ricotta cheese over the cooled tart base. Arrange sliced strawberries on top.
- Drizzle balsamic glaze over strawberries. Garnish with chopped basil and a sprinkle of black pepper.
Prep
- Refrigerate tart dough for at least 30 minutes before rolling.
Kitchen equipment
Tart PanBaking BeansParchment Paper