This impressive-looking dessert from Chef Jason Parsons is fruity, spicy, sweet, and tart, all at the same time!
Habanero balsamic glazed berry & lemon custard tart
Ingredients:
- 2 cups fresh mixed berries (strawberry, blackberry, blueberry, raspberry)
- 1 tbsp habanero sugar (1 tbsp fine sugar & a pinch of chopped habanero)
- 1/2 cup balsamic vinegar
- 1/4 cup fresh mint leaves
- 3 lemons, zested
- 1 lemon, juiced
- 2 cups milk
- 1/2 cup sugar
- Pinch salt
- 4 large egg yolks
- 1/4 cup cornstarch
- 4 small pastry tart shells (baked)
Method:
In a thick-bottomed pan, add the sugar and slowly melt over medium heat.
Once the sugar starts to brown, add the balsamic vinegar. This will clump up but continue to warm on medium heat and stir until it becomes smooth and thick.
Remove from the heat, add in the berries and roll them around until completely coated. Set aside for later.
Pour the milk and a 1/4 cup of sugar into a pot and warm over low heat.
In a stainless steel bowl, mix the egg yolks, remaining 1/4 cup of sugar, salt and cornstarch. Whisk well and then slowly add the warm milk mix to the eggs.
At this point, add in the zest from two lemons and juice from one lemon. Once everything is mixed together, return to the pot and continue to cook over medium heat. Make sure continuously stir while cooking.
After approximately 2 to 3 minutes the mix should thicken up. Once the mix can coat the back of a spoon, remove from the heat.
Strain into a container, cover with plastic wrap and chill.
When the lemon custard is chilled, fill the tart shells with custard and top with the glazed berries. Finish with zest from one lemon and the mint leaves. Serve immediately.
Makes 4 individual tarts.
Courtesy Jason Parsons