Balsamic Vinegar of Modena is a typical product of Emilia-Romagna and is usually found on Italian tables as a condiment for salads, meats and cheese. But this precious product is also used in the confectionery sector: in fact it can be a valid ally in pastry preparations. Thanks to its sweet and sour taste and thick consistency, it is the perfect ingredient to give an interesting alternative to the palate in the most common dessert recipes.
Among the desserts in which the Balsamic Vinegar of Modena finds a fertile space, we can mention the apple pie or the strawberry tart: here the “Black Gold” is used to flavor the fruit and create an original and tasty filling. It can also be used as an ingredient in the preparation of smooth desserts such as tiramisu, in which the Balsamic Vinegar of Modena creates a layer of cream with a unique and inimitable flavor. Moreover, Balsamic Vinegar of Modena can also be used to create an original topping for panna cotta or ice cream, since it is able to add an intense and acidic note that contrasts perfectly with the sweetness of the dessert. And finally, a very little-known use, you can use Balsamic Vinegar of Modena for the preparation of creams, jams and syrups that are very useful for filling cakes, tarts and biscuits. In this section, we have gathered some recipes that could be useful to you!
Balsamic Vinegar of Modena therefore represents an innovative and tasty alternative to the traditional ingredients that belong to the world of pastry. Thanks to its sweet and sour taste, it gives each dish (really any!) an original and intense flavor. If you haven’t tried it yet, tie your apron: this recipe for a tasty dessert with Balsamic Vinegar of Modena will leave you breathless!
Cherry Tart with Balsamic Vinegar of Modena
What we offer you today is a delicious cherry tart with Balsamic Vinegar of Modena, a delicacy that is worth trying at least once in your life. Here is the complete recipe to prepare it quickly and make a great impression on your guests! The only trick: before starting, make sure you have a 24 cm diameter cake pan.
Ingredients for the base:
- 300 g of all-purpose flour;
- 150 g of cold butter;
- 100 g of granulated sugar;
- 1 yolk;
- 2 tablespoons of whole milk;
- 1/2 teaspoon of salt;
- lemon zest to grate
Ingredients for the stuffing:
- 1 kg of pitted cherries;
- 180 g of brown sugar;
- 1 tablespoon of honey;
- 2 tablespoons of Traditional Balsamic Vinegar of Modena DOP;
- 1 tablespoon of organic vanilla extract;
- 1 crushed clove;
- a pinch of cinnamon;
- 1 spoonful of cornstarch;
- 30 g of butter.
Method:
Once pitted the cherries, put the ingredients for the filling in a saucepan except for the butter and cornstarch and leave everything to macerate for at least an hour. After this time, add the cornstarch and mix well, then add the butter and cook everything over low heat for about 30 minutes, stirring often because the fruit tends to stick to the bottom. Once ready, the fruit compote must be completely cold before being poured into the pan.
For the dough, make a fountain with the flour and sugar on the work surface, add the salt, the grated lemon zest and the cold butter and start kneading, gradually adding as much milk as necessary to obtain a dough similar to that of the shortcrust pastry. Wrap the dough in cling film and place it in the refrigerator for 2 hours or until firm.
Grease and flour the springform pan and preheat the oven to 180 degrees static. Once the dough is firm, divide it into two parts, one larger than the other. Make a disc from the larger part to cover the bottom and edges of the pan, then prick the base with the prongs of a fork. Pour the cherry mixture over the cake and spread it evenly.
With the leftover dough, have fun decorating the cherry tart with balsamic vinegar of Modena as you prefer, from the classic strips of traditional tarts to an original version with stars, hearts or other imaginative shapes! Finally, brush all the dough with the egg yolk lightly beaten with a little milk and bake for about an hour, until the cake is visibly golden brown!
Enjoy your meal!
