If you’re searching for a show-stopping dessert that’s both elegant and bursting with fresh flavors, this Strawberry Caramel Balsamic Tart Recipe is exactly what your kitchen needs. Luscious caramel meets tangy white balsamic, fresh strawberries, and a flaky tart shell you’ll want to make again and again.

A round tart with a light brown crust forms the base, topped with a thick, smooth layer of white cream spread evenly inside the crust. On top of the cream, thin slices of bright red strawberries with a glossy finish are arranged in a circular pattern, fanning out from the center. A single whole strawberry with a green leafy top sits in the middle. The tart is placed on a square white marble slab, which is decorated with swirls of golden caramel sauce around the tart. Fresh whole strawberries surround the marble slab, set on a dark wood surface. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Strawberry Caramel Balsamic Tart Recipe
Top Tip
How to Serve Strawberry Caramel Balsamic Tart Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Strawberry Caramel Balsamic Tart Recipe

Why You'll Love This Recipe

I still remember the first time I made these strawberry white balsamic caramel tarts — everyone at the table was absolutely smitten! It’s the kind of dessert I enjoy sharing because it looks so sophisticated but comes together with surprising ease.

Flaky, buttery tart shells: The perfect tender base that’s not too sweet and holds all the toppings beautifully.
Unique caramel twist: White balsamic vinegar adds a subtle tang that balances the rich caramel perfectly.
Fresh, juicy strawberries: They bring a burst of natural sweetness and vibrant color that makes these tarts irresistible.
Light whipped cream topping: Adds an airy, creamy contrast without overwhelming the other flavors.

Ingredients & Why They Work

When it comes to making these tarts, quality ingredients really shine—fresh strawberries and real unsalted butter make all the difference. I like to gather everything first to make the process smooth and enjoyable.

Flat lay of a small mound of all purpose flour, a tablespoon of dark brown sugar in a small white ceramic bowl, a few grains of coarse salt, a thin strip of fresh lemon zest, several cubes of cold unsalted butter, a small white bowl with clear cold water, a tiny white bowl with vanilla extract, a tiny white bowl with almond extract, a small white bowl of granulated sugar, a small white bowl with whipping cream, a few cubes of unsalted butter, a small white bowl with white balsamic vinegar, a small white bowl with confectioners' sugar, a large pile of fresh whole strawberries with green leaves attached, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

All purpose flour: Provides the sturdy yet tender structure your tart dough needs.
Dark brown sugar: Adds a subtle molasses flavor that complements the caramel’s richness.
Salt: Enhances all the sweet flavors without being overpowering.
Lemon zest: Delivers a bright, citrusy note that wakes up the dough.
Cold unsalted butter: The key to achieving flaky layers in your tart crust.
Cold water: Helps bring the dough together without warming the butter.
Vanilla extract: Introduces a sweet, familiar aroma into both crust and cream.
Almond extract: A small but potent addition that complements the strawberries beautifully.
Sugar: Essential for that perfectly browned caramel.
Whipping cream: Used both in the caramel and whipped topping for creamy luxury.
Unsalted butter (for caramel): Enriches the caramel with a velvety mouthfeel.
White balsamic vinegar: Gives the caramel a subtle tang that elevates the flavor complexity.
Confectioners' sugar: Keeps your whipped cream light and sweet without graininess.
Fresh strawberries: The star fresh fruit that finishes each tart perfectly.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the best things about this Strawberry Caramel Balsamic Tart Recipe is how adaptable it is. Whether you're craving a twist on flavor or adjusting for dietary needs, you can tweak it to make these tarts truly your own.

Dairy-Free Delight: I’ve swapped out the whipping cream and butter for coconut cream and vegan butter before, and the tarts still had that rich, luscious texture with a subtle coconut hint that paired beautifully with the strawberries.
Seasonal Berry Mix: For a summer garden twist, try mixing in blueberries or raspberries alongside the strawberries. I love how it adds bursts of color and varied sweetness that brighten each bite.
Zesty Citrus Caramel: Adding a teaspoon of orange or lemon zest to the caramel while it cools introduced a refreshing zing that contrasted wonderfully with the sweet balsamic flavor.
Nutty Upgrade: Sprinkle toasted slivered almonds or pistachios on top of the whipped cream just before serving. The crunch adds a lovely contrast to the creamy, soft tart.
Less Sweet Option: If you prefer a less sweet dessert, reduce the sugar in the caramel to ¾ cup and skip the confectioners' sugar in the whipped cream. I found this tweak balances the tartness of the strawberries perfectly.

Step-by-Step: How I Make Strawberry Caramel Balsamic Tart Recipe

The image shows four small tarts placed on a round metal cooling rack over a dark surface. Each tart has two layers: a thick, rough-textured light brown crust forming a crimped edge around the tart, and a smooth, glossy caramel-colored filling sitting evenly inside the crust. The filling is shiny and reflects light, showing slight bubbles and a rich, thick texture. The tarts are arranged in a loose cluster, with some space between them, highlighting their uniform shape and size. photo taken with an iphone --ar 2:3 --v 7

Step 1: Crafting the Perfect Tart Dough

Start by combining your flour, brown sugar, salt, and lemon zest in your food processor and pulse until evenly mixed—this little burst of citrus zest will brighten up the crust beautifully. Then, toss in the cold butter pieces, pulsing until the mixture looks like pea-sized crumbs. This is the secret to getting that wonderfully flaky texture. Slowly drizzle your cold water mixed with vanilla and almond extracts over the mix while pulsing gently, just until coarse crumbs form. Don’t worry if it’s crumbly; a few extra drops of water can help bring it together without overworking the dough. Once done, form it into a one-inch thick disk, wrap it up, and chill while you prep your tart tins. This chilling step really helps the dough keep its shape during baking.

Step 2: Shaping and Baking the Tart Shells

Roll or gently press your dough into six 4-inch tart tins with removable bottoms, making sure to cover the bottom and sides evenly. Pop the tarts into the fridge while you preheat your oven to 375°F. Once chilled, line each tart shell with foil and fill with pie weights (or dried beans/rice if you don’t have weights handy). Bake for 20 minutes until you see the edges starting to turn golden. Then, peel off the foil and weights and bake for another 15 minutes to get that perfect golden crust. Let them cool completely before moving on – patience here pays off for a crumbly, buttery base.

Step 3: Mastering the White Balsamic Caramel

This step requires some focus, but the payoff is incredible. Combine sugar and ¼ cup water in a medium saucepan and bring it to a boil over high heat. As it melts and begins to caramelize, keep a close eye so it reaches a dark amber color—about 8 minutes—without burning. Meanwhile, gently warm your whipping cream in a separate saucepan. When your caramel hits the right shade, carefully and slowly whisk in the warm cream. This will bubble up vigorously, so take your time and don’t step away! Stir in the butter and finish with the white balsamic vinegar for that tantalizing tang. Let it cool fully to room temperature so it thickens nicely without melting your whipped cream later.

Step 4: Whipping Up the Creamy Filling and Slicing Strawberries

In a stand mixer, whip your cream, confectioners' sugar, and vanilla just until soft peaks form—this keeps it light and fluffy, perfect for layering. Then, wash and hull your strawberries carefully before slicing them vertically into ¼-inch thick slices, which lets you create a stunning circular pattern when you assemble your tart.

Step 5: Assembling the Dreamy Strawberry Tarts

Start by spooning a layer of the cooled white balsamic caramel into the bottom of each tart shell—this sweet, tangy layer will seep into the crust slightly, adding extra moisture and flavor. Next, fill each shell generously with your whipped cream, smoothing it out gently. Finally, arrange those beautiful strawberry slices in concentric circles on top—it’s such a simple step that transforms the tart into a showstopper. Serve immediately for the freshest experience, or keep them refrigerated covered for up to three days. Trust me, you’ll want to dig in right away, but leftovers stay delicious too!

Top Tip

These tips will help you master the Strawberry Caramel Balsamic Tart Recipe with ease and get beautiful results every time.

Keep Ingredients Cold: Using cold butter and cold water for the tart dough is key to achieving that perfectly flaky texture. I learned this the hard way when warmer ingredients made the dough tough.
Watch Your Caramel Closely: The caramel can quickly go from perfect amber to burnt, so keep a close eye and turn the heat down if it seems like it's cooking too fast. This step is worth the patience!
Chill Tart Shells Before Baking: Chilling the shaped tart shells before baking helps prevent shrinking and keeps the dough tight against the pan sides. It makes assembly so much easier.
Handle Caramel with Care: Adding cream to the hot sugar mixture causes bubbling and steam. I always add the cream slowly and use a long spoon to stir safely and avoid splashes.

How to Serve Strawberry Caramel Balsamic Tart Recipe

The dish is a small round tart with three main layers visible: a light brown crumbly crust forming the base and edges, a thick layer of creamy white filling spread evenly on top of the crust, and bright red strawberry slices with visible seeds layered closely in a circular pattern on the creamy layer. A section of the tart is missing, showing a smooth caramel sauce spreading slightly onto the white marbled surface underneath. A silver fork with thin prongs lies in the foreground next to the tart on the white marbled surface, scattered with a few crumbs around. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

For an elegant touch, dust the finished tarts lightly with confectioners' sugar or place a small fresh mint leaf on the strawberries. You can also drizzle a little extra white balsamic caramel over the top just before serving for added flavor and shine.

Side Dishes

These tarts pair beautifully with a simple green salad for a light brunch or a scoop of vanilla bean ice cream for dessert. A glass of chilled sparkling wine or rosé complements the sweet and tangy flavors wonderfully.

Make Ahead and Storage

Storing Leftovers

Cover the assembled tarts tightly with plastic wrap or place them in an airtight container and refrigerate. They will stay fresh and delicious for up to three days, making them perfect for preparing in advance of your event.

Freezing

For best results, freeze only the baked tart shells before adding caramel and filling. Wrap them well in plastic wrap and foil, then freeze for up to one month. Thaw completely before assembling the caramel, cream, and strawberries to maintain texture and flavor.

Reheating

Since these tarts feature fresh whipped cream and fruit, reheating is not recommended. Instead, bring frozen tart shells to room temperature naturally, then assemble fresh caramel, cream, and strawberries right before serving to enjoy their best texture and flavor.

Frequently Asked Questions:

Can I use regular balsamic vinegar instead of white balsamic vinegar?

While regular balsamic vinegar can be used, white balsamic has a milder, sweeter flavor that complements the caramel without overpowering the delicate strawberries. Using white balsamic vinegar is recommended to keep the balance just right.

How do I prevent the tart dough from shrinking during baking?

Chilling the shaped dough in the refrigerator before baking helps it hold its shape. Also, lining the tart shells with foil and using pie weights (or dried beans/rice) prevents puffing and shrinking while blind baking.

Can I make the caramel ahead of time?

Yes, you can make the white balsamic caramel ahead and store it at room temperature once cooled. Just be sure it’s fully cooled before pouring it into the tart shells to avoid melting the whipped cream filling.

What if my whipped cream doesn’t hold stiff peaks?

Make sure your cream is cold and don’t over-whip. For soft peaks, whip until the cream holds shape but still looks light and airy. If it doesn’t hold, chill the bowl and beaters and try again.

Final Thoughts

This Strawberry Caramel Balsamic Tart Recipe is a delightful celebration of flavors and textures: flaky golden crust, buttery caramel kissed with a hint of white balsamic, fluffy whipped cream, and the freshness of ripe strawberries. It’s a dessert that shines at any special occasion or whenever you want to treat yourself. With these tips and details, I hope you feel confident to create these stunning tarts and enjoy every delicious bite!