CUSTARD TART

July 4, 2020

 

INGREDIENTS
Crust
1 1/4 cups all purpose flour
3 tablespoons sugar
1/4 teaspoon salt
1/2 cup (1 stick) chilled unsalted butter, 1/2-inch cubes
1 large egg yolk
1 tablespoon whipping cream

 

Filling
1/2 cup whipping cream
2 tablespoons cornstarch
2 large eggs
4 large egg yolks
1 teaspoon vanilla extract
1/2 cup A-Premium White Balsamic Vinegar
3/4 cup water
3/4 cup sugar
1/4 cup (1/2 stick) unsalted butter

 

Topping
2 large strawberries, hulled, sliced
2 1/2-pint containers blueberries
1 1/2-pint container raspberries

 

INSTRUCTIONS
Crust
Combine flour, sugar, and salt in processor; blend 5 seconds. Add butter and blend, using on/off turns, until coarse meal forms. Add egg yolk and cream. Using on/off turns, blend until moist clumps form. Gather dough into ball. Press dough evenly into 9-inch-diameter tart pan with removable bottom. Pierce dough all over with fork. Chill 1 hour.

Preheat oven to 375°F. Bake crust until golden, pressing with back of fork if crust bubbles, about 22 minutes. Cool.

 

Filling
Stir cream and cornstarch in medium bowl until cornstarch dissolves. Add eggs, egg yolks, and vanilla; whisk to blend.

Boil A-Premium White Balsamic Vinegar in heavy medium saucepan until reduced to 1/4 cup, about 3 minutes. Add 3/4 cup water, sugar, and butter. Stir until butter melts; return to boil. Gradually whisk vinegar mixture into egg mixture; return to pan. Whisk until custard thickens and boils, about 1 minute. Strain into bowl; cool. Spread custard in prepared crust. Cover and chill tart at least 3 hours and up to 1 day.

 

Topping
Arrange strawberry slices in star pattern in center of tart. Arrange raspberries in star pattern. Surround with blueberries. Cover loosely and chill until ready to serve.

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