Food & Cooking Recipes Dessert & Treats Recipes Pastry Cream for Fruit Tarts 3.6 (70) 1 Review By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on April 24, 2019 Print Share Share Tweet Pin Email Yield: Makes about 1 3/4 cups This pastry cream is the perfect addition to fruit tarts. Ingredients 1 cup whole milk ½ vanilla bean, split 5 tablespoons sugar 3 large egg yolks 1 tablespoon cornstarch 1 tablespoon flour (preferably rice flour for lightness) 1 tablespoon unsalted butter Directions Place milk, vanilla bean, and 1/4 cup sugar in a medium saucepan over high heat; cook until almost boiling. In a medium bowl, whisk together egg yolks with remaining 1 tablespoon sugar until thickened. Sprinkle in cornstarch and flour and continue beating until well combined. Remove vanilla bean from milk. While whisking constantly, slowly pour heated-milk mixture into egg-yolk mixture. Pour mixture through a fine sieve back into saucepan, and cook, whisking constantly, over medium-high heat, until it thickens and registers 160 degrees on an instant-read thermometer, about 2 minutes. Transfer to a large bowl and whisk in butter until melted. Cover with plastic wrap, pressing it directly on the surface of the pastry cream; refrigerate until completely cooled. Print