Custard tart with berries and Tradizional Balsamic Vinegar of Modena

Custard tart with berries and Tradizional Balsamic Vinegar of Modena

INGREDIENTS:

For the pastry:

200 g type 00 flour
1 egg
100 g sugar
100 g butter
1 pinch of salt
zest of one unwaxed lemon

For the custard:

750 ml fresh whole milk
6 egg yolks
1 vanilla pod
1 unwaxed lemon
45 g flour
150 g white sugar

For the decoration:

Carandini Traditional Balsamic Vinegar of Modena PDO
80 g raspberries
80 g blueberries
80 g redcurrants
80 g blackberries
fresh mint leaves

Suggested match

Aceto Balsamico Tradizionale di Modena DOP

Affinato

cad.

Method

For the short crust pastry:

Put the flour and the melted butter into a bowl and work the dough. Add the sugar, a pinch of salt, the zest of half a lemon and the lightly beaten egg. Work the dough briefly with your hands and form a loaf. Wrap the dough in cling film and leave it to rest in the fridge for at least thirty minutes.

After the necessary resting time, take the pastry out of the fridge and roll it out with a rolling pin on a lightly floured surface until it is about 1 cm thick. Grease the tart tin and place the short crust pastry on top. Remove the excess part of the pastry with a knife. Gently prick the base of the tart with a fork.

Proceed to cooking blindly: cover the base of the tart with a sheet of baking paper and fill the case with ceramic baking beans or with dried legumes. Bake in a preheated oven at 180° for about 20 minutes until the pastry begins to turn golden. Once cooked, remove from the oven and allow to cool.

For the custard:
While the pastry is cooking in the oven, prepare the custard: put the egg yolks and sugar into a saucepan and work them together using a spoon. Then gradually add the flour and continue to stir until the mixture is well blended. Simultaneously heat the milk together with the vanilla pod or lemon zest. The milk should not boil but should be just below boiling point. Remove the vanilla pod or lemon zest and pour the hot milk into the saucepan with the sugar and eggs. Stir and place the saucepan onto the stove. Continue to mix in the same direction and let the mixture thicken for 3 - 4 minutes. When the custard becomes thick, take it off the heat.

Pour the custard into the tart case and allow to cool. Refrigerate for about two hours. Once the custard has cooled well, decorate the tart with berries, a few leaves of fresh mint and drops of Carandini Traditional Balsamic Vinegar of Modena PDO.

When the tart is cut into slices, add a few more drops of Carandini Traditional Balsamic Vinegar of Modena PDO.

Aceto Balsamico Tradizionale di Modena DOP.
Try them with this recipe

Discover the range

Aceto Balsamico Tradizionale di Modena DOP.
Try them with this recipe

Two precious vinegars, which express the peak of the tradition and wisdom of our Acetificio.
To discover the best of the aromas and nuances of Balsamic vinegar, try both variants: 

  • The Traditional Balsamic Vinegar of Modena, aged at least 12 years in ancient wood barrels 
  • The Extravecchio, fruit of over 25 years of aging

A surprising explosion of unique and complex perfumes. To taste alone or to enrich your finest dishes.

Discover the range

Aceto Balsamico Tradizionale di Modena DOP

Affinato

Aceto Balsamico Tradizionale di Modena DOP

Extra Vecchio

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