Cast Iron

Strawberry Basil Tart with Avocado Ice cream

by:
July  9, 2010
0 Ratings
  • Serves 8
Ingredients
  • Avocado Ice Cream
  • 2 avocados, meat scooped out
  • 1 lime, juiced
  • 1 1/2 cups milk
  • 1/2 cup sugar
  • 1 cup heavy cream
  • Strawberry Basil Tart
  • 1 1/2 cups all purpose flour
  • 2 tablespoons sugar
  • 1 teaspoon cinnamon
  • 1 teaspoon salt
  • 5 ounces unsalted butter, chilled and cubed
  • 1 egg yolk
  • 2 tablespoons tequila blanco
  • 2 pounds strawberries, de-stemmed and cut in half
  • 1/2 cup sugar
  • 1/2 cup Cointreau
  • 1 orange, zest and juice
  • 1 cup fresh basil leaves, chiffonade
In This Recipe
Directions
  1. Avocado Ice Cream
  2. Puree avocados, lime juice, whole milk and sugar in a blender until very smooth in texture.
  3. Transfer to a medium mixing bowl and whisk in heavy cream until combined.
  4. Chill the mixture for a few hours in the refrigerator and then follow the instructions for your ice cream maker.
  1. Strawberry Basil Tart
  2. Mix together flour, sugar, cinnamon and salt in a large bowl until combined well. Using your hands, add butter and crumble into the flour (a food processor can also be used) until the crust mixture resembles a coarse meal.
  3. Add the egg yolk and the tequila, and mix together gently until dough is moist.
  4. Form dough into a flat disc, wrap in plastic and chill for at least 1 hour.
  5. Meanwhile mix together strawberries, sugar, Cointreau, orange zest and juice and the basil leaves. Let soak for at least an hour.
  6. Roll out dough on a floured surface until it forms a large circle about 16 inches in diameter. ice cream will make it for you. Place rolled dough on a large, thick, greased cookie sheet with sides or, better yet, a large, greased cast iron pan.
  7. Place berries in a big pile in the center of the dough, reserving liquid.
  8. Fold dough up all around the pile of berries leaving a big hole at the top like a shallow volcano. Pour a little of the liquid in the top and reserve a little for the end.
  9. Bake in a preheated oven 375° for about 30 minutes or until crust is golden brown and crispy. Drizzle finished tart with the remainder of the juice from the berries.

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