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Fresh Fruit Tarts with Vanilla Pastry Cream

Using the same Pate Sucree Tart Dough as the Chocolate Raspberry Tarts, I made a delightful vanilla pastry cream to fill the mini tart shells and topped them with fresh berries. I don’t know what it is about making pudding/pastry cream-like substances, but oh my goodness! I could just eat the entire bowl before it makes its way into the tarts!


If you haven’t made a pastry cream before, this may be a little challenging because it is very time sensitive. However, once you have done it, it is very easy to get the hang of…and soon you can basically do it with your eyes closed, so hang in there!

First the milk is brought to a simmer with the vanilla paste. While that is working, Whisk the egg yolks (all ten million of them!), sugar, and cornstarch together until well combined.



Add about 1/2 cup of the hot milk to the egg mixture, then pour it back into the rest of the milk (which by this point has come to a simmer and has been turned off the heat). Once everything is combined in the sauce pan, whisk constantly over medium heat for about 5 minutes until it thickens and comes to a very slow boil. Let the cream cool for about 10 minutes, then whisk in the butter.


Make sure to cover the cream with plastic wrap to prevent a film from forming on the surface, then refrigerate for at least 1 hour, or until ready to use.

Top with berries and serve!




Fresh Fruit Tarts with Vanilla Pastry Cream
This recipe is inspired by Miette

One recipe Pate Sucree Tart Shell Dough

Pastry Cream Ingredients:

2 cups whole milk
1 teaspoon vanilla paste
7 large egg yolks
1/2 cup sugar
2 tablespoons cornstarch
2 tablespoons butter, at room temperature
Assorted Berries


1) In a saucepan, bring the milk and vanilla to a simmer, then remove from heat.
2) Whisk the egg yolks, sugar and cornstarch in a large bowl. Whisk in 1/2 cup of hot milk to temper, then pour back into the saucepan with the remaining milk.
3) Place the pan over medium heat and whisk constantly for about 5 minutes until it begins to thicken.
4) Let the cream cool for 10 minutes then mix in the butter.
5) Cover the surface with plastic wrap then place in the refrigerator for at least 1 hour.
6) When the cream is ready/when you want to serve the tarts, place the cream in a piping bag and pipe it into the tart shells.
7) Place a few berries on each tart and serve!

Rating: 4.75/5 Delicious, creamy, fruity, refreshing, beautiful! Easy to make a large batch, but uses a ton of eggs!

So what should you do with all the left over egg whites? Click here to find out!



1 Comment

  1. Pingback: Rose Water Meringues | Unmasked Adventures

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