Pastry Cream- Fresh Fruit Tart
Use this pastry cream recipe for the raspberry tart recipe or any fruit tart you want to make and enjoy. This recipe is so easy and great tasting it can be served just as pudding!
Pastry Cream
You can call it pudding, custard or pastry cream. It is all a variation on the same recipe.
Servings: 0
Ingredients
- ½ cup sugar
- ¼ cup cornstarch
- 1 tsp. kosher salt
- 4 large egg yolks
- 1 tsp. vanilla bean past
- 2 cups whole milk
- 2 tablespoons unsalted butter
Instructions
- In a medium saucepan, whisk together sugar, cornstarch, and salt.In a separate bowl, whisk together egg yolks and vanilla bean paste. Whisk in milk. Add mixture to saucepan along with butter and bring to a boil over medium heat. Let boil 1 minute, still whisking; then remove from heat.
- Strain pastry cream through a fine-mesh sieve into a bowl. Cover with plastic wrap, pressing it directly onto surface of cream to prevent skin from forming. Refrigerate until chilled, at least 2 hours. Be sure to whisk until smooth when ready to use.This will keep for about 3 days in refrigerator.
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