I love this tart. In fact I just plain ol’ love pastries so any tart is good for me. The best thing about something like this is that the ingredients are minimal and as long as you keep some refrigerated puff pastry in your freezer you can whip something like this up quickly and customize it to whatever fruit you have on hand. I am a sucker for fresh basil so that’s why I made this particular tart but you can mix fresh mint into your cream, or go wild and experiment with spices and flavors. For example, I see an awesome banana tart with fresh cream whipped with cinnamon and nutmeg and drizzled with some caramel or chocolate sauce (or both!) See how easy that was? Now it’s your turn 🙂
Strawberry Tart with Basil Cream
1 sheet puff pastry, thawed
1 cup heavy cream
4 or 5 T powdered sugar
1/3 cup fresh basil, chopped
1 pint strawberries
Preheat oven to 350*. Roll out pastry sheet on a floured surface until thin, about the size of a square foot. I do this because I have a great 14-inch square-shaped baking sheet, but you can do a rectangle shape if you like. Trim about an inch off the edges of the sheet and use a little water to build the edges up a bit.
Line baking sheet with parchment paper and place the sheet on top. Make sure you prick the pastry with a fork so the air can flow. If you’ve ever missed this step you’ll know the pastry will balloon up. It’s fixable for this tart but not ideal.
Bake for 20 minutes then allow to cool completely.
While the pastry sheet is cooling you can whip up the cream using a mixmaster or electric beaters with the powdered sugar until it’s set and just beginning to form soft peaks. Gently fold in the basil (save some for sprinkling on top of the tart).
Spreading the cream might be a little hard if it gets too stiff (mine did) and especially if the shell wasn’t pricked with a fork prior to baking and is breaking up (guilty), so I used a small ice cream scoop to place blobs of the cream all over the pastry. Then I used a slightly wet silicone spreader to gently spread the cream out. Mine came out pretty thick but I really liked it anyway.
Slice the strawberries and place them all over the top of the tart. I put mine in rows, overlapping each edge, covering the whole thing. You can put your strawberries on however you like.
Sprinkle any remaining bits of fresh basil on the top.
Enjoy!
Simple Supper Tuesday, Tuesday’s Table, Wednesday Extravaganza, Cast Party Wednesday, What’s in Your Kitchen, Thursday’s Treasures, Full Plate Thursdays, Foodie Friday, TGIF, Weekend Potluck, Saturday Spotlight, Melt in your Mouth Mondays, Marvelous Mondays,
Hmmmmmmmmmmm……. I’ve never had basil cream before. I’m anxious to try it!
Sooo very good 🙂
Wishing you a peaceful Memorial Day Weekend and thank you so much for sharing with Full Plate Thursday.
Come Back Soon,
Miz Helen
Congratulations! This will be featured on my Saturday Spotlight party this week! Thanks for linking up such a fabulous recipe.
April
Angels Homestead
Awesome! Thanks 🙂
Just wanted you to know that your recipe is being featured in a strawberry roundup today on Simple Living and Eating.
Wonderful! Thanks so much 🙂
Delicious!
So glad you linked up with us at the BeBetsy BRAG ABOUT IT Link and Hop.
Have a wonderful week~
Sharon and Denise!
Follow us:
Facebook ~ Twitter ~ Bloglovin ~ Pinterest
Thank you 🙂
You were FEATURED on BeBetsy BRAG ABOUT IT Link and Hop. Congratulations!
See the latest BeBetsy Brag About It post and get an I Was Featured button for your blog.
We would love it if you would create a link back from your post to to BeBetsy. Thank you.
The BRAG ABOUT IT Tuesday party starts at midnight tonight and runs through next Saturday and we hope to see you there. Tell your friends.
Sharon and Denise