Happy Fourth of July Weekend, friends! Time to start making some great dishes to enjoy with family and friends. But in writing this blog post, I want to briefly tell you about an article that a co-worker sent me earlier this week that really stood out to me:
This article was titled, “Let’s Not Forget Our Veterans This July 4th” by Zachary Rosenburg. He talked about how millennials are as ready as anyone to celebrate the fourth of July but they seem to be more interested in a killer cookout as opposed to recognition of those who have served our country.
So, as I prepare (along with all of you) to cook and eat some great food, enjoy some live music on the National Mall, and watch the fireworks from my rooftop tomorrow night; I hope we can all take a moment away from the barbecue grilling to remember the true spirit of the day and the veterans who fought for our ability to indulge and enjoy this day with those we love.
And with that, I suggest that you make this unreal tart, which my co-workers absolutely loved when I brought it into work on Thursday. For example, one co-worker snapchatted this:
Try it out for yourself and have a happy and safe holiday weekend!
White Balsamic Custard Tart with Berry Topping
*Bex edition of recipe from Bon Appetit 2004*
- 1 1/4 cups all purpose flour
- 3 tablespoons sugar
- 1/2 tsp nutmeg
- 1/4 teaspoon salt
- 1 stick unsalted butter, cut into cubes
- 1 egg yolk
- 1 tablespoon whipping cream
- 1/2 cup whipping cream
- 2 tablespoons cornstarch
- 2 large eggs
- 4 large egg yolks
- 1 teaspoon vanilla extract
- 1 tsp cinnamon
- 1/2 cup white balsamic vinegar
- 3/4 cup water
- 3/4 cup sugar
- 1/2 pint of blueberries
- 1 pint of raspberries
- 3-4 hulled and cut strawberries
Combine flour, sugar, nutmeg and salt in a medium sized bowl and mix. Add butter and blend until coarse meal forms. Add egg yolk and cream. Blend throughly until moist clumps form. With hands, gather clumps of dough into ball. Press dough evenly into 9-inch pie pan. Pierce the base of the doug with a fork and chill for 1 hour.
Preheat oven to 375 degrees F. Bake crust for approximately 22-24 minutes. Let cool and prepare filling.
Mix heavy whipping cream and cornstarch in medium bowl until cornstarch dissolves. Add eggs, egg yolks, vanilla and cinnamon with a whisk and blend thoroughly.
Boil vinegar in medium saucepan until reduced to 1/4 cup for approximately 3 minutes. Add 3/4 cup water, sugar, and butter. Stir until the butter melts and return to a boil. Gradually whisk vinegar mixture into egg mixture and return to saucepan. Whisk until custard thickens and boils for approximately 1 minute. Let cool for a few minutes then spread custard in prepared crust. Cover and chill tart for 30 minutes to let set a bit before topping with fresh fruit.