Lemon Lime Tarts with Balsamic Strawberries

6 eggs

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.

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