Description
Delight in these elegant Strawberry White Balsamic Caramel Tarts featuring buttery tart shells filled with luscious whipped cream, topped with fresh strawberry slices and a decadent white balsamic caramel sauce. Perfect for special occasions or a sophisticated dessert treat.
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 the tart dough: In a food processor, combine the flour, dark brown sugar, salt, and lemon zest. Pulse to mix thoroughly. Add the cold butter pieces and pulse until the butter is in pea-sized bits. Drizzle cold water, vanilla, and almond extract over the mixture and pulse until the texture resembles coarse crumbs, ensuring it does not form a ball.
- Form the tart shells: Turn the mixture onto plastic wrap and shape it into a disk about 1 inch thick. If the dough doesn’t hold together well, add a few drops more water. Place the dough on a lightly floured surface and gently press it into the bottoms and sides of six 4-inch round tart tins with removable bottoms. Chill the tart tins in the refrigerator while preheating the oven to 375 degrees Fahrenheit.
- Bake the tart shells: Line each tart shell with foil and fill with pie weights to prevent shrinking. Bake for 15 to 20 minutes. Remove the foil and weights, then bake for an additional 12 to 15 minutes until golden brown. Remove the shells from oven and let cool, preparing to make the caramel sauce during cooling.
- Make the caramel sauce: In a medium heavy-bottomed saucepan, combine the sugar and ¼ cup water. Bring to a boil over high heat, watching carefully until the mixture turns dark amber, about 6 to 8 minutes, being cautious to avoid burning. Meanwhile, in a separate small saucepan, bring the cream to a simmer over low heat and keep warm. Once the sugar mixture reaches the right color, remove from heat and slowly add the warm cream; the mixture will bubble vigorously. Stir to combine, then add the butter and mix until fully melted and incorporated. Stir in the white balsamic vinegar and let the caramel cool to room temperature before use.
- Prepare the strawberry cream filling: In the bowl of a stand mixer, combine whipping cream, confectioners' sugar, and vanilla extract. Whip until soft peaks form. Wash and hull the strawberries, then slice them vertically into ¼ inch thick slices.
- Assemble the tarts: Spoon some of the cooled caramel into the bottom of each tart shell. Fill the shells with the whipped cream mixture. Arrange the strawberry slices in concentric circles on top of the cream. Serve immediately, or refrigerate covered for up to three days for best freshness.
Notes
- Use cold butter and cold water to ensure a flaky tart crust.
- If the dough feels too dry and crumbly, add more cold water, a teaspoon at a time.
- Pie weights or dried beans can be used to blind bake tart shells to prevent puffing.
- Watch the caramel carefully while cooking as it can burn quickly.
- White balsamic vinegar adds a unique tangy depth without overpowering the caramel.
- Whip cream to soft peaks to maintain a light and airy texture in the filling.
- For a gluten-free option, substitute all-purpose flour with a gluten-free flour blend.
- Tarts are best served the same day but can be refrigerated up to three days.
Nutrition
- Serving Size: 1 tart (4 inches)
- Calories: 420 kcal
- Sugar: 38 g
- Sodium: 45 mg
- Fat: 24 g
- Saturated Fat: 14 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 46 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 70 mg
