3 cups 1% milk, divided
2/3 cup sugar
3 eggs (2 whole eggs, 1 yolk)
4 tablespoons cornstarch
1 1/2 tablespoons vanilla (Clear vanilla provides best color in finished product)
Servings: 12
1. Using double boiler, heat 2 1/2 cups milk until steam rises from the surface.
2. In a separate bowl, combine remaining 1/2 cup milk and sugar. Sift in cornstarch, and whisk until well blended. Add eggs, and whisk again until all is combined.
3. Remove milk from heat, and gradually whisk in egg mixture. Return pan to top of double boiler and whisk constantly over medium heat until thickened and smooth, about 5 minutes. Remove from heat and stir in vanilla. Transfer to bowl, press plastic wrap onto pastry cream surface, and refrigerate for up to 3 days.
Yield: 3 Cups
Notes: Tarts are edible art in its purest form. An attractive arrangement of colorful fruits and/or custard in a pastry crust, the "tartlet," (a diminutive version of the tart), originated as early as the 16th century and has been a highly prized fruit dessert ever since. These desserts not only provide a vehicle to showcase your favorite fruits — in this case, frozen or canned raspberries and blackberries — but the versatile tart pastry is perfect for a plan-ahead event such as Valentine's Day. That's because the pastry preparation can be interrupted, and the dough frozen at any of three different points in the baking process, allowing flexibility for a hectic schedule. The filled tarts are assembled as close to serving time as possible to avoid soggy pastry.
2/3 cup sugar
3 eggs (2 whole eggs, 1 yolk)
4 tablespoons cornstarch
1 1/2 tablespoons vanilla (Clear vanilla provides best color in finished product)
Servings: 12
1. Using double boiler, heat 2 1/2 cups milk until steam rises from the surface.
2. In a separate bowl, combine remaining 1/2 cup milk and sugar. Sift in cornstarch, and whisk until well blended. Add eggs, and whisk again until all is combined.
3. Remove milk from heat, and gradually whisk in egg mixture. Return pan to top of double boiler and whisk constantly over medium heat until thickened and smooth, about 5 minutes. Remove from heat and stir in vanilla. Transfer to bowl, press plastic wrap onto pastry cream surface, and refrigerate for up to 3 days.
Yield: 3 Cups
Notes: Tarts are edible art in its purest form. An attractive arrangement of colorful fruits and/or custard in a pastry crust, the "tartlet," (a diminutive version of the tart), originated as early as the 16th century and has been a highly prized fruit dessert ever since. These desserts not only provide a vehicle to showcase your favorite fruits — in this case, frozen or canned raspberries and blackberries — but the versatile tart pastry is perfect for a plan-ahead event such as Valentine's Day. That's because the pastry preparation can be interrupted, and the dough frozen at any of three different points in the baking process, allowing flexibility for a hectic schedule. The filled tarts are assembled as close to serving time as possible to avoid soggy pastry.
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