Last week I was telling you about some of the deeeeeeeelicious recipes I judged in the Babycenter Summer Cookoff challenge. I purposely held out in telling you about the winner, but today is your lucky day.
Meet the ideal summer dessert…
It’s sweet; it’s tart. It’s crunchy; it’s creamy. It’s everything you ever wanted all rolled up in one forkful.
This tart packs a powerhouse of summer flavor and looks beautiful to boot. I dare you not to fall in love…I did.
Ingredients
Crust:
3 cups of Lemon Shortbread Cookies
5 tablespoons melted butter
2 tablespoons brown sugar
Curd:
2 tablespoons lime zest
5 egg yolks
1/2 cup white sugar
3/4 cup lime juice
5 tablespoons unsalted butter, cut into cubes
Whipped cream:
3/4 cup whipping cream
1/4 cup granulated sugar
Strawberries:
5-8 leaves of basil
1 1/2 cups chopped strawberries
1/4 cup powdered sugar
Instructions
Preheat oven to 350
In a food processor, pulse the cookies until finely crumbled. Add the melted butter and the brown sugar. Pulse until it looks like wet sand. Dump the crumbs into the middle of a tart pan (use a tart pan with a removable bottom) and then assemble the sides before packing the bottom; it makes it easier to get even, sturdy sides. Then move on to the bottom and pack it really tight.
Bake the tart crust for 10-12 minutes or until lightly browned, allow to cool.
To make the curd, whisk the zest, yolks, sugar, and lime juice in a bowl until well combined. Add the butter with the lime mixture to a pan over medium low heat. Whisk until thickened, about 8 minutes. Pour the curd into the cooled tart crust and chill until set, about 15-20 minutes.
To make the whipped cream, place whipping cream and the sugar in a stand mixer. Mix on high until stiff peaks form, about 3 minutes. Spread on top of the cooled and set curd.
Then stack up the basil leaves and roll them up tight like a cigar and chop them really finely to make skinny tiny ribbons, about 1 tablespoon worth. In a bowl, combine the ribbons of basil, the chopped strawberries and the powdered sugar, stir until well combined. Add the berries to the top of the tart and serve fairly immediately. If you plan to make the tart ahead of time, you can cut make everything as instructed, but keep the strawberries separate and save the basil cutting until the end, just top the tart with the strawberry basil mixture right before you serve.
Recipe courtesy Babycenter community member JaxJ
https://sugarmamacooks.com/strawberry-basil-tart-with-lime-curd/
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