Author Notes
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
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Ingredients
- Sherry Basil Gastrique
-
1/2 cup
sherry vinegar
-
1/2 cup
sugar
-
1/2 teaspoon
fresh basil, minced
- Strawberry Tart
-
1 cup
whole wheat flour (King Arthur)
-
1/4 cup
brown rice flour (Bob's Red Mill)
-
1/4 cup
powedered sugar
-
1/4 teaspoon
salt
-
1/2 cup
unsalted butter, room temperature
-
2
eggs
-
8 ounces
cream cheese, room temperature
-
1/2 cup
sugar
-
1/2 teaspoon
vanilla
-
1/3 cup
milk
-
juice of one lemon
-
1 pound
pints fresh strawberries, sliced
Directions
-
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!
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