Pastry Cream Tart
Ingredients
- 0.7 pcSweet shortcrust pastry (ready to use)
- 333.3 mlWhole milk (fresh)
- 2.7 pcEgg (yolks only)
- 66.7 gWhite sugar (powdered)
- 26.7 gWheat flour (sifted)
- 0.7 pcVanilla bean (split and scraped)
- 20 gUnsalted butter (cubed)
Method
A golden, crunchy shortcrust shell contrasting with a smooth, dense cream. You can see the vanilla beans infusing the mass that perfectly coats the tart base.
- 1
Roll out the shortcrust pastry in a mold, prick the bottom, and blind bake at 180°C. The pastry should be pale gold, firm, and easily pull away from the edges.
- 2
Split the vanilla bean in two, scrape the seeds, and put everything in the whole milk. Bring to a simmer; when the milk starts to steam, turn off the heat.
- 3
Vigorously whisk the egg yolks with the white sugar until the mixture lightens. Fold in the wheat flour until smooth and lump-free.
- 4
Pour the hot milk over the eggs while whisking, then return to medium heat. Stir constantly until the cream thickens and coats the back of the spoon.
- 5
Off the heat, add the butter to glaze the cream. Pour onto the cold tart shell. The surface should be smooth and shiny.
Frequently asked questions
How do you get this dish right?
- To prevent a skin from forming on the cream as it cools, cover it with plastic wrap directly touching the surface.
- If the cream gets lumpy, use an immersion blender to make it smooth again instantly.
How long does this dish keep?
Keep for 48 hours in the refrigerator. Do not freeze as the cream will lose its texture.
