Strawberry Cream Tarts

By Marymb

Ingredients

• 1 cup 2% milk
• 1/2 vanilla bean OR 1 1/2 tsp vanilla bean paste
• 3 large egg yolks
• 3 tablespoons sugar
• 2 tablespoons cornstarch
• 2 tablespoons unsalted butter, cut into pieces

Details

Servings 24
Adapted from foodnetwork.ca

Preparation

Step 1

Heat the milk with the scraped seeds of the vanilla bean or the vanilla bean paste until just below a simmer.

In a separate bowl, whisk the egg yolks, sugar and cornstarch. Ready a bowl with the butter, placing a strainer on top of it.

Gradually whisk the hot milk into egg mixture and then return it all to the pot. Whisk this constantly (switching to a spatula now and again, to get into the corners) over medium heat until thickened and glossy, about 2 minutes. Pour this immediately through the strainer, whisking it through if needed, and stir in the butter. Place a piece of plastic wrap directly over the surface of the custard, cool to room temperature and then chill completely until ready to use.

The pastry cream will keep up to 4 days refrigerated.

Makes about 1 ½ cups.