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Pastry Cream for Raspberry Tart

Use this recipe to make our Raspberry Tart. Be sure to make the pastry cream on the same day you plan to use it; otherwise it has a tendency to become thin and runny.

  • Yield: Makes about 4 cups

Source: Martha Stewart Living, May 2002


  • 1/4 cup plus 1 tablespoon cornstarch
  • 1/4 cup plus 1 tablespoon all-purpose flour
  • 1 cup sugar
  • 1/2 teaspoon salt
  • 3 large eggs
  • 4 cups milk
  • 2 tablespoons chilled unsalted butter, cut into small pieces
  • 1 1/2 teaspoons pure vanilla extract


  1. Prepare an ice bath, and set aside. In a medium bowl, combine cornstarch, flour, 1/2 cup sugar, and salt; stir to mix. In another medium bowl, whisk eggs until smooth. Add flour mixture to egg mixture, and whisk to combine.

  2. In a medium saucepan, combine milk and remaining 1/2 cup sugar. Bring mixture to a boil over medium-high heat, stirring until sugar is dissolved. Remove from heat; whisking constantly, slowly pour into egg mixture.

  3. Transfer mixture to a clean saucepan set over medium-high heat. Bring to a boil, whisking constantly, until thickened, about 3 minutes.

  4. Transfer mixture to a large heat-proof bowl. Whisk in butter and vanilla; set bowl in ice bath, stirring occasionally, until completely chilled, 10 to 12 minutes. Cover with plastic wrap, pressing it directly on surface of pastry cream to prevent a skin from forming. Place in refrigerator until ready to use.


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