Strawberry Balsamic Custard Tart

Name: Strawberry Balsamic Custard Tart
Prep time: 6 h
Cook time: 6 h
Total time: 6 h
Yield: 8
Cuisine: Global
Ingredients: 3 Tbsps aged balsamic vinegar; 118 milliliters cocoa powder; 177 milliliters confectioners sugar; 1 large egg yolk; 213 grams 1/2 cups (about all-purpose flour; 1 pinch Pinch salt; 946 milliliters strawberries, hulled and sliced; 9 Tbsps (1 stick plus 1 tablespoon) cold unsalted butter, cut into 1/4-inch pices

You can never have too many dessert recipes, so give Strawberry Balsamic Custard Tart a try. Watching your figure? This vegetarian recipe has 316 calories, 5g of protein, and 15g of fat per serving. This recipe serves 8. It will be a hit at your Mother's Day event. From preparation to the plate, this recipe takes about 6 hours. Head to the store and pick up aged balsamic vinegar, salt, strawberries, and a few other things to make it today.

Instructions

In bowl of food processor, pulse flour, confectioners' sugar, cocoa, and salt until combined, about 3 one-second pulses.

Ingredients you will need

Powdered Sugar

Cocoa Powder

All Purpose Flour

Salt

Equipment you will use

Food Processor

Bowl

Add butter and pulse until mixture is consistency of wet sand, with no visible bits of butter remaining, about 10 to 15 quick pulses.

Ingredients you will need

Butter

Add yolk and pulse until dough just begins to come together. Wrap dough with plastic wrap into 5-inch disc and chill until firm, at least 1 hour.

Ingredients you will need

Dough

Wrap

Egg Yolk

Equipment you will use

Plastic Wrap

Adjust oven rack to middle position and preheat oven to 350°F.

Equipment you will use

Oven

Roll out dough between 2 pieces of parchment paper, plastic wrap, or on lightly floured surface to 13-inch circle. Gently roll up dough with rolling pin and roll out over tart pan. Press dough into bottom and sides of tart pan. Chill in freezer for 15 minutes.

Ingredients you will need

Dough

Roll

Wrap

Equipment you will use

Baking Paper

Plastic Wrap

Rolling Pin

Tart Form

When oven is ready, line chilled pie shell with foil or parchment paper and fill with weights (I reuse dried beans for this), and bake on the lowest rack of the oven for 10 minutes.

Ingredients you will need

Dried Beans

Pie Crust

Equipment you will use

Baking Paper

Oven

Aluminum Foil

Remove weights and liner, turn pie, and bake until the bottom crust just begins to puff slightly, about 10 minutes more.

Ingredients you will need

Crust

Equipment you will use

Oven

Remove pie shell from oven and allow to cool completely.

Ingredients you will need

Pie Crust

Equipment you will use

Oven

When you are ready to assemble the tart, place the chilled pastry cream in a large bowl and use a large whisk to beat it until the cream is smooth and shiny.

Ingredients you will need

Pastry Cream

Cream

Equipment you will use

Whisk

Bowl

Pour the whipped pastry cream into the chilled tart shell and use a spatula to smooth the top. Top with the fresh, sliced berries and drizzle with the vinegar.

Ingredients you will need

Pastry Cream

Berries