t3ngt3ng.blogspot.com

A simple dessert that anyone can make/ assemble at home. I do reckon homemade tart shells than store bought ready-made tart shells though. Although it requires a bit more effort, the buttery taste and texture is incomparable. I could totally tell the difference after taking my first bite at the ready-made tart shells.

Vanilla Pastry Cream (adapted from Allrecipes.com with some modifications)

2 cups milk

1/4 cup white sugar

3 egg yolks

1 egg

1/4 cup cornstarch

1/3 cup white sugar

2 tbsp butter

1 tbsp vanilla extract

1 vanilla bean (cut length wise)

1. In a heavy saucepan, stir together the milk, vanilla bean and 1/4 cup of sugar. Bring to a boil over medium heat.
2. In a medium bowl, whisk together the egg yolks and egg. Stir together the remaining sugar and cornstarch; then stir them into the egg until smooth. When the milk comes to a boil, remove vanilla bean for later use, drizzle the milk into the bowl in a thin stream while mixing so that you do not cook the eggs. Return the mixture to the saucepan, and slowly bring to a boil, stirring constantly so the eggs don't curdle or scorch on the bottom.
3. When the mixture comes to a boil and thickens, remove from the heat. Remove vanilla beans from the pods. Stir in the butter, vanilla beans and vanilla extract, mixing until the butter is completely blended in. Pour into a heat-proof container and place a piece of plastic wrap directly on the surface to prevent a skin from forming. Refrigerate until chilled before using.