Indulge in the delicate flavors of fresh strawberries, fragrant chamomile, and rich vanilla in this elegant tart. The buttery crust perfectly complements the creamy chamomile filling and juicy strawberries, creating a dessert that's both visually stunning and irresistibly delicious.
Ingredients: 1 1/2 cups all-purpose flour. 1/2 cup unsalted butter, cold and cubed. 1/4 cup granulated sugar. 1/4 teaspoon salt. 1 egg. 1 teaspoon vanilla extract. 1/2 cup heavy cream. 1/4 cup chamomile flowers. 1 vanilla bean, split and seeds scraped. 1 pound fresh strawberries, hulled and sliced. 2 tablespoons strawberry jam. Fresh mint leaves for garnish optional.
Instructions: Preheat oven to 375F 190C. In a food processor, pulse together flour, butter, sugar, and salt until mixture resembles coarse crumbs. Add egg and vanilla extract, pulse until dough comes together. Press dough into the bottom and up the sides of a 9-inch tart pan. Prick the bottom with a fork. Chill in the refrigerator for 30 minutes. Line the chilled tart shell with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes. Remove parchment paper and weights, then bake for an additional 10 minutes, or until lightly golden brown. Allow to cool completely. In a small saucepan, heat heavy cream, chamomile flowers, and vanilla bean seeds over medium heat until just simmering. Remove from heat, cover, and let steep for 20 minutes. Strain mixture and discard solids. Spread a thin layer of strawberry jam over the bottom of the cooled tart shell. Arrange sliced strawberries over the jam in a decorative pattern. Pour the chamomile-infused cream over the strawberries. Chill tart in the refrigerator for at least 1 hour before serving. Garnish with fresh mint leaves before serving, if desired.
Prep Time: 30 minutes
Cook Time: 25 minutes
Teagan Warren
