Ingredients for a 9-inch tart:
For the crust:
Find the perfect tart crust here: Tart Crust Recipe
For the Pastry Cream filling:
- 2 cups milk (whole or 2 percent)
- 1⁄2 cup sugar
- 5 tablespoons cornstarch
- 4 egg yolks
- 1 teaspoon vanilla extract
- 1 tablespoon of unsalted butter
- Pinch of salt
Topping:
- Your choice of fruits
For the Glaze (optional):
- 1⁄4 cup apricot preserve
- 2 tablespoon boiling water
Instructions:
For the crust:
Make the tart crust using my recipe here: Tart Crust Recipe
Pastry Cream:
1. Whisk the egg yolks, sugar, and salt until it’s light in color, about 2 minutes. Then add the cornstarch and whisk until combined.
2. Heat the milk on medium heat until it starts to simmer, do not let it boil.
3. Gradually add half of the warm milk, to the egg yolk mixture, while whisking. Add a little at a time and whisk thoroughly before adding more.
4. Now whisk the mixture back into the saucepan. Place it on medium heat and keep whisking. (How many times did I say whisk?! lol)
5. After about 2 minutes, the mixture starts to thicken, keep whisking until it’s almost starting to boil, about 2-5 more minutes. At this stage, you will see large bubbles forming on top and you should take it off the heat. Keep in mind that if you let it cook for a long time, it will become very hard after cooling down.
6. Add the butter and vanilla extract and whisk until the butter is melted and incorporated.
7. Strain the mixture into a bowl to get rid of any cooked pieces of egg yolk.
8. Cover the top with plastic wrap (the plastic should be directly on top of the mixture to prevent forming a skin)
9. Refrigerate for 3 hours or overnight.
Assembly:
When you are ready to serve,
1. Take out the pastry cream out of the fridge and whisk it again to get rid of any lumps, you’ll end up with a silky smooth cream.
2. Transfer the cream to a piping bag and fill the tart shell. Use a spatula to smooth the top.
3. Decorate the top with your favorite fruits.
4. If you like to add some shine to the fruits, mix the boiling water and apricot preserve together until smooth. Strain and brush the fruits with the glaze to keep them shiny and fresh for longer.
