Strawberry Balsamic Tart & A Giveaway

Strawberry Balsamic Tart & A Giveaway

Strawberry Balsamic Tart with Mascarpone Cream

Time flies when you’re having fun. And also when you’re a nerdy pregnant lady wanting to know everything about pregnancy and babies. Our little one is due in September and I already know everything about everything, or at least I like to think so. I sleep better at night thinking that I’m as ready as I can be, so don’t spoil it for me. Okay?

Strawberry Balsamic Tart with Mascarpone Cream

It’s ridiculous, really, and I am painfully aware of it. In my defense, it would all be different if it weren’t for this horrible thing called the Internet. Damn you Internet! Damn you and all your useful informative web sites, forums and online shops. I spit in your general direction! And I love you, oh so very much!

Tart Shell with Mascarpone Cream

The Internet and I clearly cherish one of those notorious love-hate relationships that last a lifetime. And I clearly need help. But, that’s not what I wanted to talk about today.

Last time, I mentioned a festival called Slatki gušti, the event that brought together some of the best pastry shops in Zagreb, four food bloggers and two leading companies in food industry and kitchen appliances. The event was organized by the lovely ladies at Dobra Vibra and took place in Zagreb from May 8 to May 12.

Strawberry Balsamic Tart with Mascarpone Cream

I was fortunate enough to participate in the Blog & Bake Day that took place the last day of the festival. Together with three other talented food bloggers, I got the chance to bake a dessert of my choice for the visitors, sharing my advice, tips and tricks along the way. We worked in pairs and each pair had two hours to prepare two desserts in a kitchen equipped with awesome Electrolux appliances. We had so much fun!

Rolling the dough

Photo: courtesy of Darko Topolko

Tihana of Just cake the Cupcake made blueberry cupcakes with cream cheese frosting, Tamara of Bite my cake made mini walnut strudels, Tadeja of T & T kitchen and atelier made chocolate caramel mousse cakes with candied bacon, and I made strawberry balsamic tart with mascarpone cream.

Blog and Bake Day Crew

Tihana, Tamara, myself and Tadeja (photo: courtesy of Darko Topolko)

It was an incredible experience, and I’m so proud of myself for not having a nervous breakdown. Baking on an unfamiliar ground, multitasking, explaining the process and talking to the visitors is not exactly something I do on a daily basis. Fortunately, the recipe I chose was easy, simple and straightforward and everything turned out exactly the way I imagined it. I would do it all over again any time.

Finishing touches

Photo: courtesy of Darko Topolko

Slicing the Strawberry balsamic tart

Photo: courtesy of Darko Topolko

As I already mentioned, one of the sponsors was Electrolux, a global leader in household appliances. This happens to be quite a good news for all of you in need of some help in the kitchen, because I am giving away two awesome Electrolux kitchen  appliances – a hand mixer and a mini blender. The BakeNoir Facebook page has reached 1,000 fans recently, and this is my way of saying thank you.

Hand mixer

Mini blender

To enter the giveaway, leave a comment below saying what kitchen appliance you can’t live without and why. For additional entries you can do as many of the following as you want but make sure you leave a separate comment for each thing you do! Please, also make sure to include your e-mail address in your comments so I can contact you if you win.

  • Like on Facebook and share this post with your friends, then leave a comment below about it.
  • Follow on Twitter, then leave a comment about it. Please include your Twitter name in the comment.
  • Tweet about this giveaway, tagging me @BakeNoir, then leave a comment below. Please include a link to the post in your comment.
  • Follow me on Pinterest and leave a coment about it below.

The giveaway is limited only to readers with a Croatian address. It will close on Sunday, June 2nd at midnight. The two winners will be chosen randomly via and announced on Monday, June 3rd.

Good luck to y’all!

Strawberry Balsamic Tart with Mascarpone Cream

Recept na hrvatskom

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Strawberry Balsamic Tart with Mascarpone Cream

Makes one 26cm tart
Prep time: + chilling time
Cook time:
Total time:
Difficulty: Basic

Category: Pies & tarts
This simple and straightforward tart is perfect for warm spring or summer days. Strawberries and balsamic are epic together, and the addition of fresh basil leaves takes this tart a step further. Instead of strawberries, you could use raspberries, but I would omit the basil in that case.
For the shortcrust pastry:
220g flour
50g sugar
pinch of salt
130g cold butter, diced
1 egg, beaten
In the bowl of a food processor pulse together flour, salt and sugar until incorporated. Add butter, and pulse until mixture resembles coarse crumbs. Gradually stream beaten egg into the flour and pulse until the dough just comes together. Turn out the dough onto a clean work surface and shape into a flattened disk. Wrap in plastic and refrigerate for 25-30 minutes.
Preheat oven to 180 °C. Butter a 26cm round tart pan.
Roll the chilled dough on a piece of lightly floured baking paper in a 30cm circle. Transfer the rolled dough to your tart pan and press it into the bottom and sides of the pan. Cut off excess dough and prick the bottom with a fork. Take a piece of baking paper and lay it over the dough. Fill with baking beans and blind bake for 20-25 minutes or until the edges are golden brown. Remove the baking beans and bake for a few more minutes to get some color on the bottom of the dough. Remove from oven and allow to cool completely.
Once cool, fill the pastry with mascarpone whipped cream and decorate with marinated strawberries. Refrigerate for at least one hour before serving.
For the balsamic strawberries:
800g fresh strawberries, washed and halved
1 tablespoon sugar
2 tablespoons balsamic vinegar
8 fresh basil leaves
Put the strawberries into a large bowl and add sugar and balsamic vinegar. Bruise basil leaves between your fingers to release the flavor and add to the bowl. Toss it all together. Leave it to marinate at room temperature for 30 minutes and then strain.
For the mascarpone whipped cream:
300g mascarpone cheese
8 tablespoons powdered sugar
zest of 2 lemons
4 tablespoons lemon juice
180ml heavy whipping cream
In the bowl of your standing mixer combine mascarpone cheese, powdered sugar, lemon zest and juice and beat until creamy. Add heavy cream and beat on high until you get a fluffy filling. Refrigerate until needed.

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