Fruit, it’s not for everyone…or is it?

Processed with VSCOcam with s3 preset Real talk...the first time Nathan told me he wanted to make a balsamic fruit tart, I was extremely skeptical. Not that he had ever led me wrong before, but balsamic vinegar and fruit? I had no idea what kind of magic was right around the corner. The flavors in this tart are just so perfectly balanced, it's amazing. Nathan here,.... the best part of this tart is that when you say, "would you like some balsamic vinegar tart", most everyone will crinkle their nose and then politely decline and this of course means that there will be that much more tart left for you to shove in your glutenous face hole. The custard for this tart is very rich and the reduced white balsamic vinegar gives just enough to zing to the flavor to make this one of the best tarts, if not one of the best things period, that you can have for dessert. As with most egg based custards, be sure to take your time so you don't prematurely cook your eggs. Even if you're being careful this recipe requires you to pass your finished product through a sieve to be sure there are no eggy chunks in your finished product. Not only does it taste amazing, but a berry tart has good wow factor. All your guests will be duly impressed even if they don't have any. Processed with VSCOcam with s3 preset
White Balsamic Custard Tart with Fresh Berry Topping
Recipe type: Dessert
Serves: 8 Servings
  • Crust
  • 1¼ cups all purpose flour
  • 3 tablespoons sugar
  • ¼ teaspoon salt
  • ½ cup (1 stick) chilled unsalted butter, cut into ½-inch cubes
  • 1 large egg yolk
  • 1 tablespoon whipping cream
  • Filling
  • ½ cup whipping cream
  • 2 tablespoons cornstarch
  • 2 large eggs
  • 4 large egg yolks
  • 1 teaspoon vanilla extract
  • ½ cup white balsamic vinegar
  • ¾ cup water
  • ¾ cup sugar
  • ¼ cup (1/2 stick) unsalted butter
  • Topping
  • 2 large strawberries, hulled, sliced
  • 2½-pint containers blueberries
  • 1½-pint container raspberries
  1. For crust:
  2. 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.
  3. Preheat oven to 375°F. Bake crust until golden, pressing with back of fork if crust bubbles, about 22 minutes. Cool.
  4. For filling:
  5. Stir cream and cornstarch in medium bowl until cornstarch dissolves. Add eggs, egg yolks, and vanilla; whisk to blend.
  6. Boil vinegar in heavy medium saucepan until reduced to ¼ cup, about 3 minutes. Add ¾ 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.
  7. For topping:
  8. 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. (Can be made up to 6 hours ahead.)

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