Serious Eats: Recipes
Strawberry Balsamic Custard Tart
This tart brings together excellent combinations of flavor and texture to make one delicious and refreshing dessert. The crust, a crumbly chocolate sable, is filled with vanilla pastry cream and topped with fresh sliced strawberries and a drizzle of balsamic vinegar. While vinegar as a dessert condiment may seem a little unorthodox, the slightly sweet, slightly savory acidity compliments the sweetness of the strawberries and the pastry cream. It's just the thing when you're in the mood for something a little less traditional.
The recipe for the crust is the same as the one used by Serious Eats chocoholic columnist Yvonne Ruperti in her recipe for a Double Chocolate Tart.
About the author: Lauren Weisenthal has logged many hours working in restaurant kitchens and bakeries of Brooklyn and Manhattan. She is a graduate of the Artisan Bread Baking and Pastry Arts programs at the French Culinary Institute and holds a CS Certification from the Court of Master Sommeliers. You can follow her on Twitter at @evillagekitchen.
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