This white balsamic custard tart is topped with blueberries and perfect for summer..
This week has been one filled with lots of rain and high humidity. Not the best combination in the world. I finally broke down yesterday and turned on the air conditioning just so I could get the humidity out of the house. Nothing is worse than having everything in your house feel sticky. Yuck! I also had the day off yesterday. I usually work but my boss called and said he was staying home so I didn’t need to come in…hooray! I took this opportunity to cook and bake and it felt great. I had been feeling as though I was I never home and when I did get a second to relax I certainly didn’t want to go make a mess in the kitchen.
After looking at my huge pile of “recipes I want to try” I finally settled on this adorable little tart. It didn’t require a lot of baking (hooray not a lot of added heat to the house!!!) and I was intrigued by the use of white balsamic vinegar – I had to try it. I was actually worried when I went to find white balsamic vinegar because I had never heard of it. I seem to have an issue with picking recipes that have one ingredient that is impossible to find, but to my surprise it was there. Sitting happily on the shelf waiting to be brought home and be used in my tart 🙂 The tart is very easy to make and not as time consuming as tarts I have made in the past. The vinegar gives the custard a slight tang but mixed with the flaky buttery crust, and sweet blueberries the tangy custard marries very well. Enjoy!
White Balsamic Custard Tart with Blueberries
Yield: 9 inch tart
Ingredients:
Crust:
1 1/4 C. flour
3 T. sugar
1/4 t. salt
1 stick chilled unsalted butter - cut into 1/2-inch cubes
1 large egg yolk
1 T. whipping cream
Filling:
1/2 C. whipping cream
2 T. cornstarch
2 large eggs
4 large egg yolks
1 t. vanilla extract
1/2 C. white balsamic vinegar
3/4 C. water
3/4 C. sugar
1/2 stick unsalted butter
Topping:
Blueberries or any summer berry of your choice
Source: Bon Appetit
Directions:
For 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.
For filling:
Stir cream and cornstarch in medium bowl until cornstarch dissolves. Add eggs, egg yolks, and vanilla; whisk to blend.
Boil 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.
For topping:
Cover with berries and then cover loosely and chill until ready to serve. (Can be made up to 6 hours ahead.)