Recipe

Pastry Cream Filling

Step 1: In a pot over medium heat, bring the milk and half the sugar to a boil.

Step 2: Meanwhile in a bowl whisk together the other half of the sugar and the egg yolks and whisk in the cornstarch. Pour 1/3 of the hot milk/sugar mix over the egg yolk mixture and whisk to combine. Continue the process for the remaining 2/3 of the hot milk.

Step 3: Pour custard mixture back into the pot and return to the heat. Continue to stir the custard mixture on low until it thickens and the starch is cooked out (approx. 5 mins).

Step 4: Remove from the heat and stir in the vanilla and butter. Pour custard into a container and lay a piece of plastic wrap directly over top of the custard to prevent a skin from forming. Let the custard cool completely.

Step 5: When ready to fill the fruit tarts, whisk 1 cup of 35% cream to soft peaks and fold into the custard to lighten and enrich the custard. Spoon the custard into the cooked tart shells and top with fresh berries.

Makes enough for 24 tarts

Tart Crust

Step 1: In a mixing bowl fitted with a paddle attachment, cream the butter and sugar until light and fluffy. Add the egg yolk and blend well. Add half the flour and blend until crumbly. Continue to add the remaining flour and cream and blend until well combined.

Step 2: Remove the dough from the mixing bowl and form into a flat disc, wrap in plastic wrap and refrigerate for 2 hours.

Step 3: Roll dough out on a floured surface to 1/8″ thick, cut out circles in desired size, and line tart shells. Chill the unbaked tart shells for 30 mins.

Step 4: Line the raw tart shells with aluminium foil, weigh them down with beans, and continue to blind bake the shells at 325°F for 15 minutes. Remove the aluminium foil and beans and bake for another 5 minutes until the tart shells are baked through and a light golden brown. Let the tarts cool completely and then fill with the vanilla cream from recipe above and fresh berries of your choice.