Description
Delight in these elegant Strawberry White Balsamic Caramel Tarts featuring a flaky tart dough base, topped with luscious white balsamic caramel, airy whipped cream, and fresh sliced strawberries. Perfect for a sophisticated dessert or special occasion treat.
Ingredients
Scale
Tart Dough
- 1 cup (125 g) all purpose flour
- 1 tablespoon dark brown sugar
- ¼ teaspoon salt
- 1 teaspoon lemon zest
- 8 tablespoons (110 g) cold unsalted butter, cut into ½ inch pieces
- 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 (230 g) whipping cream
- 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 combine. Add cold butter pieces and pulse until the mixture resembles pea-sized pieces. Mix cold water, vanilla, and almond extract, drizzle over the mixture and pulse until coarse crumbs form but do not fully combine into a ball.
- Shape Tart Shells: Turn the dough out onto plastic wrap and form into a disk about 1 inch thick. If the dough doesn't stick together, add a few more drops of water. On a lightly floured surface, gently press the dough into the bottoms and sides of six 4-inch round tart tins with removable bottoms.
- Chill and Bake Tart Shells: Chill the tart tins in the refrigerator while preheating the oven to 375 degrees Fahrenheit. Line each tart shell with foil and fill with pie weights. Bake for 20 minutes, then remove foil and weights and bake for an additional 15 minutes until golden. Remove from oven and let cool completely.
- Make Caramel: In a medium heavy-bottomed saucepan, combine sugar with ¼ cup water and bring to a boil over high heat. Simultaneously, bring the cream to a simmer in another small saucepan and keep warm on low heat. Continue cooking the sugar mixture until it turns a dark amber color, about 8 minutes, careful not to burn.
- Combine Caramel Ingredients: Remove the sugar syrup from heat and slowly add the warm cream, stirring carefully as it will bubble vigorously. Stir in the butter until melted and incorporated, then add the white balsamic vinegar. Let the caramel cool to room temperature.
- Prepare Whipped Cream Filling: In a stand mixer bowl, combine whipping cream, confectioners' sugar, and vanilla extract. Whip just until soft peaks form.
- Slice Strawberries: Wash and hull the strawberries, then slice them vertically into ¼-inch thick slices.
- Assemble Tarts: Pour a spoonful of cooled caramel into the bottom of each tart shell. Fill with the whipped cream and arrange strawberry slices on top in circular layers. Serve immediately or refrigerate covered for up to three days.
Notes
- If dough is too crumbly, add water one teaspoon at a time until it holds together.
- Pie weights can be substituted with dried beans or rice for blind baking.
- Use fresh, ripe strawberries for the best flavor and presentation.
- The caramel should be handled carefully as it will be extremely hot and bubbly when adding cream.
- For a dairy-free version, substitute whipping cream and butter with coconut cream and dairy-free butter alternatives.
- Allow caramel to cool fully to avoid melting the whipped cream filling.
- These tarts are best served the same day but can be refrigerated for up to 3 days covered.
Nutrition
- Serving Size: 1 tart
- Calories: 420 kcal
- Sugar: 35 g
- Sodium: 80 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 85 mg
