Basil and Pine Nut Strawberry Tart
 
Makes 1 (9-inch) tart
Ingredients
  • 6 tablespoons (84 grams) unsalted butter, softened
  • ⅓ cup (67 grams) granulated sugar
  • ¾ teaspoon (3 grams) vanilla extract
  • ½ teaspoon (1.5 grams) kosher salt
  • ½ teaspoon (1 gram) ground black pepper
  • 1 cup plus 2 tablespoons (141 grams) all-purpose flour
  • ½ cup (57 grams) ground pine nuts
  • Basil Pastry Cream (recipe follows)
  • Halved fresh strawberries
Instructions
  1. Spray a 9x1-inch removeable-bottom round tart pan with baking spray with flour.
  2. In the bowl of a stand mixer fitted with the paddle attachment, beat butter, sugar, vanilla, salt, and pepper at medium speed until fluffy, about 2 minutes. Add flour and pine nuts, and beat at low speed until mixture is crumbly. Transfer mixture to prepared pan, pressing into bottom and up sides. Use a fork to prick bottom of tart shell. Freeze for 15 minutes.
  3. Preheat oven to 350°F (180°C).
  4. Top with a piece of parchment paper, letting ends extend over edges of pan. Add pie weights. Bake until edges are set, about 15 minutes. Carefully remove paper and weights. Bake until crust is golden brown, about 10 minutes more. Let cool completely on a wire rack. Spoon Basil Pastry Cream into prepared crust, and spread to edges. Top with strawberries.
Recipe by Bake from Scratch at https://staging.bakefromscratch.com/basil-pine-nut-strawberry-tart/