Description
Delight in these elegant Strawberry White Balsamic Caramel Tarts featuring buttery tart shells filled with luscious whipped cream, drizzled with rich white balsamic caramel, and topped with fresh strawberry slices. Perfect for a sophisticated dessert or special occasion.
Ingredients
Scale
Tart Dough
- 1 cup all purpose flour (125 g)
- 1 tablespoon dark brown sugar
- ¼ teaspoon salt
- 1 teaspoon lemon zest
- 8 tablespoons cold unsalted butter, cut into ½ inch pieces (110 g)
- 1 tablespoon cold water
- ½ teaspoon vanilla extract
- ¼ teaspoon almond extract
Caramel
- 1 cup sugar
- ½ cup whipping cream
- 2 tablespoons unsalted butter
- 1 tablespoon white balsamic vinegar
Strawberry and Cream Filling
- 1 cup whipping cream (230 g)
- 1 tablespoon confectioners' sugar
- ½ teaspoon vanilla extract
- 2 lb strawberries
Instructions
- Prepare tart dough: Combine the flour, dark brown sugar, salt, and lemon zest in a food processor and pulse to blend. Add the cold butter pieces and pulse until the butter is pea-sized. Drizzle the cold water, vanilla extract, and almond extract over the mixture, then pulse until coarse crumbs form, but the dough is not fully combined into a ball.
- Form tart shells: Turn the dough onto plastic wrap and shape into a disk about 1 inch thick. If needed, add a few drops more water to help it stick together. On a lightly floured surface, gently press dough into the bottoms and sides of six 4-inch tart tins with removable bottoms. Chill the filled tart tins in the refrigerator while preheating the oven.
- Bake tart shells: Preheat the oven to 375 degrees Fahrenheit. Line the tart dough with foil and fill with pie weights. Bake for 20 minutes. Remove the foil and weights, then bake for another 15 minutes until golden brown. Remove from oven and let cool.
- Make caramel: In a medium heavy-bottomed saucepan, combine sugar and ¼ cup water. Bring to a boil over high heat, cooking until the mixture turns a dark amber color (about 8 minutes), taking care not to burn it. Meanwhile, warm ½ cup whipping cream in a separate small saucepan over low heat. Remove sugar syrup from heat and slowly add the warm cream, stirring carefully as it bubbles up vigorously. Stir in butter until melted and combined. Finish by stirring in the white balsamic vinegar. Let the caramel cool to room temperature before using.
- Prepare strawberry cream filling: In the bowl of a stand mixer, combine 1 cup whipping cream, confectioners' sugar, and vanilla extract. Whip the mixture just until soft peaks form. Wash and hull the strawberries, then slice them into ¼ inch thick vertical slices.
- Assemble tarts: Pour a spoonful of cooled caramel into each tart shell's bottom. Fill the shells with the whipped cream mixture, then artfully arrange the strawberry slices in concentric circles on top. Serve immediately or refrigerate covered for up to three days.
Notes
- For easier tart shell removal, use tart pans with removable bottoms.
- If the dough is too crumbly, add a teaspoon more cold water, one drop at a time.
- You can substitute white balsamic vinegar with regular balsamic vinegar for a deeper flavor, but it will alter the taste and color.
- Be cautious when adding warm cream to the hot caramel; the mixture bubbles vigorously, so stir carefully to avoid splatters.
- To save time, tart shells can be baked a day ahead and stored in an airtight container.
- Strawberries are best when fresh and in season for optimal flavor and presentation.
Nutrition
- Serving Size: 1 tart
- Calories: 470 kcal
- Sugar: 38 g
- Sodium: 110 mg
- Fat: 28 g
- Saturated Fat: 17 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 85 mg
