Food & Cooking Recipes Dessert & Treats Recipes Pastry Cream for Berry Tartlets 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 April 24, 2019 Print Rate It Share Share Tweet Pin Email Yield: 3 cups This makes enough to fill two nine-inch tart shells, three 3-by-14-inch rectangles, or up to four dozen 3-inch tartlets. Use this recipe when making our Berry Tartlets. Ingredients 2 large whole eggs, plus 2 large egg yolks ¾ cup sugar 6 tablespoons cornstarch 2 cups milk ½ vanilla bean, split lengthwise, seeds scraped 3 tablespoons unsalted butter Directions Combine whole eggs, yolks, and 1/2 cup sugar in the bowl of an electric mixer fitted with the whisk attachment. Beat on medium-high speed until mixture is pale yellow and thick, about 3 minutes. Turn off machine. Sift in cornstarch; beat on medium-low speed until combined, scraping down sides of the bowl. Fill a large bowl with ice and water. Bring milk, remaining 1/4 cup sugar, and vanilla bean and seeds to a boil in a medium saucepan. Remove vanilla bean. Whisking constantly, slowly pour half of milk mixture into egg mixture; whisk until smooth. Pour mixture back into saucepan. Set over medium heat, and whisk until mixture reaches consistency of mayonnaise, 2 to 3 minutes. Transfer mixture to a large bowl. Add butter 1 tablespoon at a time, stirring until melted after each addition. Set bowl over ice bath until chilled. Cover surface directly with plastic wrap to keep a skin from forming; let chill overnight or at least 1 1/2 hours before using. Cook's Notes This pastry cream can be made ahead and chilled for up to two days. Rate it Print