Description
These Strawberry White Balsamic Caramel Tarts feature a buttery tart shell filled with rich caramel, whipped cream, and fresh sliced strawberries. The combination of sweet and tangy white balsamic caramel with luscious whipped cream and juicy strawberries makes for an elegant and indulgent dessert perfect for any 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 pounds strawberries
Instructions
- Prepare tart dough: Combine flour, dark brown sugar, salt, and lemon zest in a food processor and pulse to mix. Add cold butter pieces and pulse until pea-sized. Drizzle water, vanilla, and almond extract over mixture and pulse until coarse crumbs form but dough is not fully combined. Turn mixture onto plastic wrap and form into a 1-inch thick disk. Add a few drops of water if needed to help it stick together.
- Shape and chill dough: On a lightly floured surface, press dough into the bottoms and sides of six 4-inch round tart tins with removable bottoms. Refrigerate tart tins while preheating oven to 375 degrees Fahrenheit.
- Bake tart shells: Line each tart shell with foil and fill with pie weights. Bake for 20 minutes. Remove foil and weights, then bake an additional 15 minutes until golden brown. Remove and let cool completely.
- Make caramel: Combine sugar and ¼ cup water in a heavy-bottomed saucepan and bring to a boil over high heat. In a separate small saucepan, warm the whipping cream over low heat until simmering. Continue cooking sugar mixture until dark amber, about 8 minutes, taking care not to burn. Remove from heat and slowly add warm cream, stirring as mixture bubbles intensely. Stir in butter until melted, then incorporate white balsamic vinegar. Let caramel cool to room temperature.
- Prepare filling: In the bowl of a stand mixer, whip the whipping cream, confectioners' sugar, and vanilla extract just until soft peaks form.
- Prepare strawberries: Wash and hull strawberries, then slice vertically into ¼ inch thick slices.
- Assemble tarts: Spoon a layer of cooled caramel into the bottom of each tart shell. Fill each with whipped cream. Arrange strawberry slices in concentric circles on top. Serve immediately or refrigerate covered for up to three days.
Notes
- Use cold butter to achieve a flaky tart crust.
- Pie weights or dried beans prevent tart shells from puffing while baking.
- Ensure caramel does not burn by watching the sugar closely as it cooks.
- Whip cream to soft peaks to maintain lightness in the filling.
- For a dairy-free option, substitute whipping cream and butter with coconut cream and dairy-free butter alternatives.
- Strawberries can be substituted with raspberries or blueberries for variety.
- Store assembled tarts refrigerated and consume within three days for best freshness.
Nutrition
- Serving Size: 1 tart
- Calories: 420 kcal
- Sugar: 35 g
- Sodium: 120 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 75 mg
