Gourmet RecipesStrawberry tart with aged balsamic orange and basil crème fraîche

A palate-pleasing finale, this unusual combination is heavenly, sweet, sour, floral, crunchy and rich all at the same time.

Serves: 4

Preparation time: 1 hour 30 minutes (including refrigeration time)
Cooking time: 30 minutes

Ingredients

• 250g strawberries
• Icing sugar
• 2 tbsp balsamic vinegar

Sweet paste

• 200g plain flour
• 80g butter
• 80g icing sugar
• 1 pinch salt
• 1 egg yolk

Crème fraîche

• 100g crème fraîche
• 1 tbsp finely grated orange zest
• 2 tbsp caster sugar
• 8 basil leaves cut into strips

Method

1. To make the sweet paste, mix the flour, icing sugar and salt together, then add the diced soft butter, but be careful not to overwork. Add the egg yolk and work the paste until smooth.
2. Make into a ball, wrap in clingfilm and refrigerate for at least an hour.
3. Roll out on a floured surface to 3mm thick. Cut out to desired shapes and place into lightly buttered tartlet moulds (my preference is for barquette or boat shaped).
4. Line the paste with greaseproof paper and fill with baking beans.
5. Bake blind at 180oC for 20 minutes, then carefully remove the beans and paper to cook again for a further 10 minutes or until fully cooked. Leave to cool.
6. To make the crème fraîche, combine all the ingredients together and keep cool.
7. When ready, carefully spoon the crème fraîche into the tarts, then arrange the strawberries on top, dust with icing sugar and drizzle with the balsamic vinegar.