Recipe by Tara Walker from The Tasty Tart
This recipe may seem like an odd combination at first but is really fresh and light- perfect for alfresco entertaining. There are a few steps in it but they are all easy and the whole thing should take no longer than about 30 mins. Go ahead- try it, you’ll love it!

1. Preheat the oven to 180˚C

2. Start by making the sables. Sieve the flour into a bowl and add the icing sugar & salt.

3. Rub the butter into the mixture with your finger tips until it resembles breadcrumbs

4. Knead the dough on a floured surface for a couple of minutes and leave to rest for 10 mins.

5. Roll out the dough, it should not be sticky so you will not need to flour the surface.

6. Cut out the biscuit shape you want, I recommend fingers as they can be use to scoop up the mascarpone later.

7.Push hazelnut pieces into the dough and bake for 8-12 mins

8. To make the sauce, place the orange juice in a pot with the most of the caster sugar (keeping a tblsp back) and a few basil stalks. Warm VERY gently to allow the flavours to infuse. Leave to cool.

9. In a separate pot, reduce the balsamic vinegar until it becomes a syrup.

10. Place the strawberries in a bowl and add a tblsp of the sugar, a pinch of salt and the balsamic vinegar reduction. Allow to macerate for at least 10 mins if not more.

11. To make the basil paste for the mascarpone “sauce”, place a little olive oil in a pot and add the basil leaves and a small pinch of salt. Warm gently and break down with the back of a spoon, stirring until you have a rough paste.

12. Place the mascarpone in a bowl and whisk a little to loosen. Add the basil paste and the vanilla extract

13. Fold in the whipped cream.To serve & decorate:Strain the orange juice mixture into a jug or bowl.