Penelope's Recipe Box

The magic of a fruit tart lies in the richness of its pastry cream. Here’s an easy recipe for beginners, or anyone who loves applause without a lot of work. Although there is a fair amount of whisking.

Basic Pastry Cream

1. ½ cup granulated sugar
2. 2 large eggs, lightly beaten
3. 1 large egg yolk, lightly beaten
4. 2 tbs cornstarch
5. 1 cup whole milk
6. ½ cup whipping cream
7. 2 tsp vanilla extract

In a medium bowl, combine the sugar, eggs, egg yolk, and cornstarch

Set aside

In a medium saucepan over low heat, combine the milk and cream

Whisking constantly, bring the milk mixture to a simmer and remove from the heat

Slowly whisk the hot milk and cream into the sugar mixture

Return the new mixture to the saucepan and cook over medium heat, whisking constantly, until it begins to thicken

Bring the thickened mixture to a boil and cook for 1 minute, keeping up the whisking (no free weight training necessary today)

Remove from the heat and stir in the vanilla

Place plastic wrap on the surface of the pastry cream to prevent a skin from forming

Chill in the fridge for at least 3 hours, preferably overnight