Sherry Basil Strawberry Tart

1. 1

   In a saucepan, cook the sherry, vinegar, and sugar over medium heat until reduced by almost half and has the consistancy of syrup or honey, about 15-20 minutes. Set aside to cool. Add the minced basil and set aside again.

2. 2

   Preheat the oven to 350 degrees.

3. 3

   Sift together the whole wheat flour, brown rice flour, powdered sugar, and salt.

4. 4

   Using a fork or pastry cutter, mix the flour mixture with the butter until it is a crumbly mixture.

5. 5

   Pour the crumbly mixture into a tart pan and press to the sides and bottom with your fingers.

6. 6

   Bake the tart shell for 15-20 minutes or until it starts to get a little golden. Set aside to cool.

7. 7

   In a food processor, blend the eggs, cream cheese, sugar, vanilla, milk and lemon juice. Blend until smooth and pour into tart shell.

8. 8

   Bake the tart for 20-25 minutes or until set. Set aside to cool.

9. 9

   Arrange the strawberries on top of the tart and drizzle the gastrique on top.

* Per serving · 4 servings · Values may vary.

No additional tips available.