White Balsamic Custard Tart With Fresh Berry Topping Food

FRESH BERRY TART WITH CHAMBORD SAUCE

Steps:

• TO MAKE TART SHELL:.
• Roll out one sheet of puff pastry, and cut into a 6"x14" rectangle. Place on a baking sheet. Cut 1" strips from scraps to trim the edges with. Brush cold water along a 1" border on each edge of the rectangle, and set strips on top to frame the edges. Beat 1 egg, and brush onto surface of pastry. Chill until firm, about 15 minutes, this is a very important step.
• Heat oven to 400ºF. Bake shell in preheated oven until it is starting to brown, around 10 minutes.
• Remove pastry from oven, and reduce heat to 375ºF. Press base firmly with back of fork to collapse it.
• Return to oven and bake until golden, 8 minutes. Transfer to rack and cool. This can be made up to 2 days in advance; store at room temperature in an airtight container.
• TO MAKE WHITE CHOCOLATE CUSTARD:.
• Heat milk on medium heat in heavy saucepan, stirring, until it comes to a boil. Remove from heat. Add vanilla bean to milk, cover, and steep 10 minutes. Remove vanilla bean.
• Meanwhile, whip yolks with sugar until thick and light colored. Whisk in flour. Gradually, stir hot milk into yolk mixture, stirring until smooth. Pour into the sauce pan. Bring to a boil over medium heat, whisking constantly, until it thickens. Lower the heat.
• Continue cooking the pastry cream, whisking constantly, until it softens slightly; this should take about 2 minutes. Remove from heat, and fold in white chocolate. Transfer pastry cream to small bowl with plastic wrap.
• Unwrap when cool, and add Creme de Cacao. This can all be made 1 day in advance; cover and refrigerate until needed.
• CHAMBORD SAUCE:.
• The sauce can be made up to 2 days in advance. Puree the defrosted raspberries in a blender. Strain to remove the seeds, and stir in 4 tablespoons Chambord liqueur. Keep refrigerated.
• ASSEMBLING THE TART:.
• When ready to assemble the tart, make the glaze. In a saucepan, melt preserves over low heat. Remove from heat and stir in 2 tablespoons Chambord. Use while warm.
• The tart is best if consumed within 3 to 4 hours of final assembly. Brush bottom of tart with glaze, and sprinkle with half of the chopped almonds. Spoon custard into pastry shell, and smooth.
• Arrange fresh berries over top of custard, and brush with glaze. Sprinkle with remaining almonds on top.
• Chill until ready to serve.

BLUEBERRY AND VANILLA CUSTARD TART

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lightly butter a 9-inch tart pan with a removable bottom.
• Mix flour, sugar, cinnamon, cream of tartar, and salt for crust together in a medium bowl until combined. Mix in melted butter, egg yolk, and vanilla until combined. Firmly press 2/3 of the mixture into an even layer in the bottom of the prepared tart pan. Sprinkle remaining 1/3 of the mixture around the edges, then press firmly and evenly into the sides of the pan, creating a slightly raised edge over the top. Lightly prick the bottom of the crust with a fork several times, not going all the way through.
• Mix egg white and water together until combined. Brush a light layer of egg white over the bottom of the crust. Place the tart pan onto a baking sheet.
• Bake in the preheated oven just until the crust begins to brown, 25 to 27 minutes. Remove from the oven and allow crust to cool for 15 minutes. Leave the oven on.
• While crust is cooling, make the custard. Whisk together egg yolks, sugar, and salt until thick and light in color. Mix in vanilla extract. Gradually add heavy cream, mixing gently but thoroughly, to avoid incorporating too much air. Carefully pour custard into the cooled crust. (You may or may not have extra; just don't overfill.)
• Place tart back into the oven and bake until custard is just set and lightly browned, about 30 minutes. Remove from the oven and cool to room temperature, at least 1 hour.
• While tart cools, make blueberry topping. Place blueberries and sugar in a medium saucepan over medium heat. Cook, stirring occasionally, until berries begin to burst and release their juices, about 15 minutes. Combine lemon juice and cornstarch in a small bowl or measuring cup. Add cornstarch mixture to the blueberries, stirring constantly, and cook until thickened, 1 to 2 minutes. Remove from heat and allow to cool to room temperature.
• When both the tart and the blueberries have cooled, carefully spoon blueberries over the top of the tart, and spread gently into an even layer. Place tart into the refrigerator and chill for at least 2 hours. Remove sides of tart pan, slice, and serve.