Pastry Cream for Raspberry Tart

Name: Pastry Cream for Raspberry Tart
Ingredients: 0.25 cup plus 1 tablespoon cornstarch; 0.25 cup plus 1 tablespoon all-purpose flour; 1 cup sugar; 0.5 teaspoon salt; 3 large eggs; 4 cups milk; 2 tablespoons chilled unsalted butter, cut into small pieces; 1.5 teaspoons pure vanilla extract

By

Martha Stewart Editors

Updated on May 16, 2017

Yield:

4 cups

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.

Ingredients

¼ cup plus 1 tablespoon cornstarch
¼ cup plus 1 tablespoon all-purpose flour
1 cup sugar
½ teaspoon salt
3 large eggs
4 cups milk
2 tablespoons chilled unsalted butter, cut into small pieces
1 ½ teaspoons pure vanilla extract

Directions

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