Food & Cooking Recipes Dessert & Treats Recipes Pastry Cream for Fruit Tarlets Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on July 27, 2017 Print Rate It Share Share Tweet Pin Email Yield: 1 cup Use this recipe to make our Fruit Tartlets. Ingredients 1 cup milk ½ vanilla bean, split lengthwise, seeds scraped ¼ cup plus 1 tablespoon sugar 3 large egg yolks 1 tablespoon cornstarch 1 tablespoon flour 1 teaspoon unsalted butter Directions In a saucepan over high heat, scald milk, vanilla bean and seeds, and 1/4 cup sugar. In a separate bowl, whisk egg yolks with remaining tablespoon sugar until thick and pale. Sprinkle in cornstarch and flour; continue whisking until well combined. Remove vanilla bean from milk. Whisk half the hot milk into egg-yolk mixture. Combine with remaining hot milk; slowly bring to a boil. Continue whisking until thick, about 30 seconds. Transfer pastry cream to a bowl. Rub top with butter to prevent a skin from forming. Cover with plastic wrap, and let cool completely. Rate it Print