I took a little blogging break last week, but today I'm back with a truly delicious summer treat to share.
I present - the Absolutely Divine No-Bake Balsamic Strawberry Tart with Ginger-Coconut Crust.
Okay, so I'm not great at naming things.
This is one of my absolute favorite desserts to make - it's easy, fresh, and the flavors are so vibrant.
I've tried various combos and substitutions over the years, but I think I've landed on the perfect recipe. The lemon ricotta/mascarpone filling is light and fluffy, and is the perfect partner for the sweet and acidic strawberry topping. Don't forget the mint leaves - they seriously make the tart. Also, I highly recommend using Trader Joe's Triple Ginger Snaps (they also have Gluten Free ones too) because the little bits of chewy ginger are delicious and create a perfect crust.
// NO BAKE BALSAMIC STRAWBERRY TART //
Yields 1 Tart
2 pints Strawberries
2-3 tablespoons balsamic vinegar, to taste
Sugar/agave/maple syrup/sweetener of your choice
3/4 cup mascarpone cheese
3/4 cup ricotta cheese (I used fat free)
Juice of half a lemon
Approx 2 cups Ginger Snaps
1/3 cup coconut oil
To prepare strawberries:
Slice strawberries in whatever way is pleasing to you. Mix strawberries, balsamic, and 2 tablespoons sweetener in a bowl and let sit for approx 20 minutes. Drain liquid, set aside.
To prepare crust:
Pulse ginger snaps in food processor until they reach the consistency of cornmeal. Slowly add coconut oil and pulse until it comes together. Don't worry, it will still be crumbly. That's cool.
To prepare cheese mixture:
Combine mascarpone, ricotta, sweetener (2 tablespoons to taste), and lemon juice in food processor. Set aside.
1. Press ginger snap mixture into tart pan, evenly across the bottom and up the sides.
2. Spread cheese mixture onto crust.
3. Top with balsamic strawberries.
4. Add mint leaves.
5. Chill in refrigerator until ready to serve.