Lighter and more delicate than the filling often used in commercial bakeries, this pastry cream lets summer fruit be the star.

Amy Machnak
This Story Originally Appeared On sunset.com

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Eva Kolenko; Styling: Kelly Allen

Recipe Summary

hands-on:
1 hr
chill:
3 hrs
total:
4 hrs
Yield:
Makes about 1 1/2 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat milk and cream in a medium saucepan over medium-low heat until it begins to simmer. Add vanilla bean pod and seeds; let sit off the heat, covered, 30 minutes.

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  • Rewarm milk mixture over medium-high heat until almost simmering. Meanwhile, mix yolks and sugar in a medium bowl. Blend in cornstarch and salt. Slowly whisk hot milk mixture into yolk mixture, 1/2 cup at a time. Pour mixture back into pan and cook, whisking constantly, until as thick as pudding, about 4 minutes. Pour custard through a strainer into a clean bowl (discard vanilla pod).

  • Lay plastic wrap against surface of custard to keep a skin from forming. Chill at least 3 hours and up to 4 days.

  • Whisk cold custard to smoothen it, then spread or pipe into tart shell(s) and top with fruit.

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