Vinegar tart
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5.0
3 reviews
Excellent
Vinegar tart
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Whether you're entertaining or relaxing, this recipe hits the spot.
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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
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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