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Jasmina Brozović originally shared to Food by J&Z:
Strawberry Balsamic Tart with Mascarpone Cream

This simple and delightful tart is perfect for warm spring or summer days. Strawberries and balsamic are epic together, and the addition of fresh basil leaves takes this tart #BeyondTheCake  ;-)


For the shortcrust pastry:
220 g pastry flour
50 g sugar
pinch of salt
130 g cold butter, diced
1 egg, beaten

In the bowl mix together flour, salt and sugar until combined. Add butter, and mix until mixture resembles coarse crumbs. Gradually stream beaten egg into the flour mixture and knead until the dough just comes together. Turn out the dough onto a clean work surface and shape into a flattened disk. Wrap in plastic and refrigerate for 25-30 minutes.

Preheat oven to 180 °C. Butter a 26cm round tart pan.
Roll the chilled dough on a piece of lightly floured baking paper in a 30 cm circle. Transfer the rolled dough to your tart pan and press it into the bottom and sides of the pan. Cut off excess dough and prick the bottom with a fork.  

Bake for 20-25 minutes or until the edges are golden brown.
Remove from oven and allow to cool completely.
Once cool, fill the pastry with mascarpone whipped cream and decorate with marinated strawberries. Refrigerate for at least one hour before serving.

For the balsamic strawberries:

800 g fresh strawberries, washed and halved
1 tablespoon sugar
2 tablespoons balsamic vinegar
8 fresh basil leaves

Put the strawberries into a large bowl and add sugar and balsamic vinegar. Bruise basil leaves between your fingers to release the flavor and add to the bowl. Toss it all together. Leave it to marinate at room temperature for 30 minutes and then strain.

For the mascarpone whipped cream:

300 g mascarpone cheese
8 tablespoons powdered sugar
zest of 2 lemons
4 tablespoons lemon juice
180 ml heavy whipping cream

In the bowl combine mascarpone cheese, powdered sugar, lemon zest and juice and beat until creamy. Add heavy cream and beat on high until you get a fluffy filling. Refrigerate until needed.

Enjoy :)

Photo by +Zvonimir Fras 
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