Sort of a bribe, but also mostly a gift.
All I can say is that I will now have unlimited “Charles Adjustments” in yoga. These are TRULY the best things on earth. Ripped apart with ease and thoughtfully put back together. Heaven.
Oh, and the tart: Strawberry Balsamic Basil Feta Tart with a Butter Basil Cookie Crust. THIS is heaven as well. It’s buttery. It’s sweet. It’s tart. It’s delicious AND your new best friend!

Strawberry Balsamic Basil Feta Tart

Crust:
8 Tbs. butter, melted and then cooled to room temperature
1 cup all purpose flour
1/2 cup powdered sugar
1/4 tsp. sea salt
1/4 tsp. baking powder
2 Tbs. fresh basil, finely chopped

2 Tbs. balsamic reduction

Filling:
16 oz. mascarpone cheese
8 oz. feta cheese
6 oz. strawberry preserves
2 Tbs. powdered sugar

Topping:
6 oz. fresh strawberries, thinly sliced
2 Tbs. fresh basil, finely chopped

For the crust: Preheat the oven to 325 degrees.
Combine all the ingredients and form into a nice dough.
In a parchment lined tart pan (6-9″), evenly spread the dough. Refrigerate for several hours.
Bake at 325 for 30-40 minutes, until the top of the crust turns a golden brown and is orgasmically fragrant.
Remove from oven and allow to cool for several hours.

Once fully cooled, drizzle the balsamic reduction over the crust and then spread around evenly. Chill for several hours.

Meanwhile, in a food processor, pulse the cheeses, strawberry preserves, and sugar together until fairly smooth. (The feta will make the puree a little more chunky than usual). Spread this creamy filling over the top of the balsamic glaze. Chill again.

Top with freshly sliced strawberries and a hint of fresh basil.

Chill. Release from tart pan and serve.

Buttery. Sweet. Tangy. Tart. Delicious. This is your new best friend.

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