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Vinegar Tart with berries

Vinegar tart

5 from 1 vote
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Cook Time 1 hour
Total Time 1 hour
Course Dessert
Cuisine American
Servings 10 slices

Ingredients
  

  • 500 gm flour
  • 285 gm butter unsalted softened and cut into cubes
  • 130 gm caster sugar or superfine sugar
  • 50 gm almond meal
  • 2 eggs
  • 5 ml vanilla

Filling

  • 395 gm condensed milk
  • 250 ml water
  • 60 gm butter
  • 1/2 teaspoon salt
  • 2 Tablespoon flour
  • 2 whole eggs
  • 80 ml Honey vinegar - or cider vinegar- to taste. 4 Tablespoon

Instructions
 

  • Oven 180 C/ 350 F. This recipe will make 2 x 24 cm( 9 1/2in) Tarts
  • Use a mixer for this pastry. Put the butter, eggs, vanilla, salt , almond meal and 1/2 of the flour into the mixer and mix to combine. Add 3/4 of the remaining flour and mix to combine. Put the remaining flour on to the bench and tip on the pastry. Push into a disc using some of the flour on the bench if the pastry is sticky. Push into a disc, wrap and chill up to an hour or freeze.
  • Flour the bench and roll out 1/2 the pastry, to fit a 24 cm ( 9 1/2 inch ). Chill again 30 minutes
  • Bake the pastry blind- or with baking paper and beans for weight, 15 minutes. Take the paper out and continue to bake till golden and firm.
  • Take out of the oven and set aside to cool.
  • While the pastry is chilling, prepare the custard. Put all of the custard ingredients into a medium sized pot and whisk together with a hand whisk. Cook over a very low heat stirring with a spatula constantly till it starts to thicken. Don't boil, just keep it low till the custard is hot and completely thick. Pour into a bowl and set aside. Taste. Does it need a drop more vinegar or is it perfect?
  • Pour into the prepared tart shell and bake for 20 minutes or until just set. It will be a little wobbly in the centre still .
  • Serve with whipped cream
  • Mine is decorated with chickpea water meringue and whipped cream