1 ½ cups sugar
¾ cup lemon juice
1 Tbsp lemon Zest
1-2 Tbsp Liquid Gold Persian Lime Olive Oil
24 cooked mini tart shells, or 12 medium or one large tart
2 cup slices fresh strawberries
2 Tbsp Liquid Gold Golden Pineapple White Balsamic Vinegar
In a medium saucepan, combine first 4 ingredients, and whisk together until smooth.
Place pan over medium heat and cook, stirring constantly, until mixture comes to a boil, then remove from heat. Stir in Persian Lime Olive Oil. Allow mixture to cool completely.
Slice strawberries and toss with the pineapple balsamic. Let sit for 5 – 10 minutes.
Using a spoon, fill tart shells quite full. Top with strawberries and serve immediately.