VANILLA PASTRY CREAM

By stepjo7269

Ingredients

• ●To assemble:
• 3 C. low-fat (1%) milk
• 2/3 C. sugar
• 4 T. cornstarch
• 3 eggs (2 whole eggs, 1 yolk)
• 1 ½ T. vanilla
• ●Using double boiler, heat 2 ½ C. of the milk until steam rises from the surface.
• ●In a separate bowl, combine remaining ½ C. milk and the sugar. Sift in cornstarch; whisk until well blended.
• Add 2 whole eggs and 1 egg yolk; whisk again until all is combined.
• ●Remove milk from heat; gradually whisk in egg mixture.
• ●Return pan to top of double boiler; whisk constantly over medium heat until thickened and smooth, about 5 min.
• ●Remove from heat; stir in vanilla.
• ●Transfer to bowl, press plastic wrap onto pastry cream surface and refrigerate for up to 3 days.
• ●Makes 3 cups.
• THICKENED RASPBERRY PUREE
• 2 C. whole frozen raspberries (8 oz), thawed
• 3-4 T. sugar
• 1 T. cornstarch
• 2 T. black raspberry liqueur
• ●Puree thawed berries in food processor or blender. Strain through a fine sieve to remove seeds.
• ●Place puree in small saucepan.
• ●Stir sugar and cornstarch together and add to puree, along with liqueur.
• Makes 1 cup.
• GLAZE
• ●Combine ½ C. seedless raspberry jam or jelly, melted, with 1 T. black raspberry liqueur or water.
• Makes ½ cup
• Begin assembly 1-2 hours before serving time.
• WHOLE BERRY TARTS:
• Each 3 in. tart will require about 1 cup frozen berries. This is equivalent to about 4 oz. frozen raspberries or 5 oz. frozen blackberries for each tart.
• ●Spoon 3-4 T. of pastry cream into each pastry shell.
• ●Arrange evenly shaped frozen berries, stem side down, over the pastry cream, starting around the outside edge and working toward the center.
• ●Arrange raspberries in two layers; blackberries in one layer.
• ●Refrigerate until ready to serve.
• ●Just prior to serving, spoon glaze generously over berries.
• ●Garnish with orange zest, mint leaves or sliced kiwi fruit.
• RED RASBERRY PUREE TARTS:
• ●Spoon 5-6 T. puree into each pastry shell.
• ●Make decorative hearts by running a toothpick through droplets of vanilla cream that you have strategically placed on puree surface.
• ●Chill until serving time.
• VANILLA CREAM TARTS:
• ●Spoon 5-6 T. vanilla cream into each pastry shell.
• ●Make decorative hearts by running a toothpick through droplets of red raspberry puree that you have strategically placed on cream surface.
• ●Chill until serving time.

Preparation

Step 1

Variations as above. Serve chilled.