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White Balsamic Custard Tart with Fresh Berry Topping


For the Crust :

  1. 150g all plain flour
  2. 3 tablespoons sugar
  3. 1/4 teaspoon salt
  4. 100g chilled unsalted butter
  5. cut into 1/2-inch cubes
  6. 1 large egg yolk
  7. 1 tablespoon whipping cream

For the Filling:

  1. 120ml whipping cream
  2. 2 tablespoons cornstarch
  3. 2 large eggs
  4. 4 large egg yolks
  5. 1 teaspoon vanilla extract
  6. 120ml white balsamic vinegar
  7. 180ml water
  8. 175g sugar
  9. 50g unsalted butter

For the Topping:

  1. 2 large strawberries, sliced
  2. 200g blueberries
  3. 125g raspberries


  1. For crust
    1. Combine flour, sugar, and salt in a bowl.
    2. Then add the butter and rub into a coarse mixture.
    3. Add egg yolk and cream.
    4. Mix again until moist clumps form.
    5. Gather dough into ball.
    6. Press dough evenly into 9-inch-diameter tart pan with removable bottom.
    7. Pierce dough all over with fork.
    8. Chill 1 hour.
    9. Preheat oven to 375°F, 190°C, gas mark 5.
    10. Bake crust until golden, pressing with back of fork if crust bubbles, about 22 minutes.
    11. Cool.
  2. For filling:
    1. Stir cream and cornstarch in medium bowl until cornstarch dissolves.
    2. Add eggs, egg yolks, and vanilla.
    3. Whisk to blend.
    4. Boil vinegar in heavy medium saucepan until reduced, (3 minutes).
    5. Add water, sugar, and butter.
    6. Stir until butter melts, return to boil.
    7. Gradually whisk vinegar mixture into egg mixture, return to pan.
    8. Whisk until custard thickens and boils (1 minute).
    9. Strain into bowl and cool.
    10. Spread custard in prepared crust.
    11. Cover and chill tart at least 3 hours and up to 1 day.
  3. For topping:
    1. Arrange strawberry slices in star pattern in center of tart.
    2. Arrange raspberries in star pattern. Surround with blueberries.
    3. Cover loosely and chill until ready to serve. (Can be made up to 6 hours ahead.)