My entire life and all of my belongings are supposed to be moving seven stories down, from 12H to 5F this weekend…and if you think I even own moving boxes, let alone have considered organizing even a smidgen of my cookbook collection…well then you are even more in denial than I am.
You see, I’m currently in the process of “rejecting reality”.
It’s an art.
I’m sure there’s an “Idiot’s Guide” to it somewhere out there, if you’re into that kind of thing, but I advise against becoming well versed in this particular “skill set”.
(a) It’s habit forming.
And (b) it makes your boyfriend frustrated when you demand that he take a day off from studying to help you move (okay, um. he offered.) and then spend the entire week beforehand not only pretending that it’s not happening but, on the rare occasions when you concede that it is, you insist that he cannot touch a single one of your possessions.
Not only does moving fill your mind with all sorts of ignorance-is-bliss inspired delusions, but it also turns you into a psychobitch. Truth.
I would be worried about us surviving the weekend with our googly eyes and lovesick puppy affection still intact…but seeing as how he spent the 4th of July meeting my family (and excelling at it, by the way) and did not once run away screaming or curl up in a corner in fetal position…
…I think we’ll be okay.
And if not, I’ve got a secret weapon.
In the form of this tart.
Because you just have to absolutely adore a girl who can fill a shortbread crust with white balsamic custard heaven, even if she is simultaneously screaming at you to help her pack and ordering you to keep your hands off everything.
Hmmm. Perhaps I’d better make six of them. I think we’re gonna need ’em.
PS – The winner of the Keep It Sweets dessert giveaway is comment number 48, Ashley (Bee) of Quarter Life Crisis Cuisine! Ashley, please email me at [email protected] with you cookie/bar/brownie selection and your address!
White Balsamic Custard Tart with Fresh Berry Topping
Serves 8, adapted from Bon Appetit July 2004
For the crust:
- 1 1/4 cups all purpose flour
- 3 tbsp sugar
- 1/4 tsp salt
- 1/2 cup chilled, unsalted butter cut into 1/2-inch cubes
- 1 large egg yolk
- 2 tbsp whipping cream
For the filling:
- 1/2 cup whipping cream
- 2 tbsp cornstarch
- 2 large eggs
- 2 large egg yolks
- 1 tsp vanilla extract
- 1/2 cup white balsamic vinegar
- 3/4 cup water
- 3/4 cup sugar
- 1/4 cup unsalted butter
For the topping:
- 2 large strawberries, hulled and sliced
- 1 1/2-pint raspberries
- 1 1/2-pint blueberries
- Combine the flour, sugar, and salt in a food processor. Pulse until combined. Add in the chilled butter and pulse until flour mixture resembles coarse sand. Add in the egg yolk and whipping cream. Pulse until mixture is moist. Gather the ball in a dough and press evenly into a 9-inch tart pan with a removable bottom. Pierce dough all over with a fork. Chill for 1 hour.
- Preheat oven to 375. Bake the crust until golden, about 22 minutes. Let cool.
- In a bowl, whisk together the whipping cream and the cornstarch until the latter is dissolved. Add in the eggs, egg yolks, and vanilla extract, whisking until fully mixed.
- Boil the vinegar in a heavy medium saucepan until it is reduced to 1/4 cup, about 3 minutes. Add in the water, sugar, and unsalted butter. Heat until the butter melts and the mixture begins to come to a boil. Gradually mix vinegar into egg mixture, whisking constantly. Return to the pan and heat, whisking, until the custard thickens and boils, about 1 minute. Strain the custard into a bowl. Let cool. Pour the custard into the prepared tart crust and chill for 3 hours or up to 1 day.
- Arrange the strawberries, raspberries and blueberries on top of the tart crust as desired. Cover loosely and chill until ready to serve.