This is a combination of several recipes that I love. The crust is a whole wheat shortbread that is delicious on it's own. The filling is a creamy cheesecake-like concoction and the gastrique on top adds the touch of sherry and basil. Enjoy! —nannydeb
What You'll Need
Sherry Basil Gastrique
fresh basil, minced
whole wheat flour (King Arthur)
brown rice flour (Bob's Red Mill)
unsalted butter, room temperature
cream cheese, room temperature
juice of one lemon
pints fresh strawberries, sliced
In a saucepan, cook the sherry, vinegar, and sugar over medium heat until reduced by almost half and has the consistancy of syrup or honey, about 15-20 minutes. Set aside to cool. Add the minced basil and set aside again.
Preheat the oven to 350 degrees.
Sift together the whole wheat flour, brown rice flour, powdered sugar, and salt.
Using a fork or pastry cutter, mix the flour mixture with the butter until it is a crumbly mixture.
Pour the crumbly mixture into a tart pan and press to the sides and bottom with your fingers.
Bake the tart shell for 15-20 minutes or until it starts to get a little golden. Set aside to cool.
In a food processor, blend the eggs, cream cheese, sugar, vanilla, milk and lemon juice. Blend until smooth and pour into tart shell.
Bake the tart for 20-25 minutes or until set. Set aside to cool.
Arrange the strawberries on top of the tart and drizzle the gastrique on top.
Former restaurant manager (and waitress, bartender, etc). I love food: eating, trying new recipes, shopping for it, talking/emailing about it, etc. My foodie friend and pen pal got me interested in recipe contests and also turned me on to food52 and now I'm obsessed!