If you're making this for a dinner party or special occasion it should be assembled the day of for optimal quality. Once assembled, the tart should be kept in the fridge and enjoyed within 2-3 days. August? Then it's luscious peaches! The tart can also be made in the dead of winter when amazing citrus is available. If I'm making it in July, I'll use my homegrown plums. I'm all about seasonal recipes and ingredents and depending on when I make this recipe, I'll use what's available and fresh from the garden or from the market.įor example, if I'm making this tart in June, then it's strawberries and currants. This is where you let your creativity shine. Other ways you can use this pastry cream recipe: filling donuts, filling choux pastry or even on it's own with ice cream and berries. Sieving the pastry cream is optional but highly recommended as it will remove any larger clumps.A low and slow approach will yield a much smoother and creamier product. It is best to cook the cream on Low/Medium.If you try to rush the process you could end up with a grainy and unappetizing result. This pastry cream comes together in one pot and I promise you'll be eating it by the spoonful. Making the pastry cream ( crème pâtissière) The tart shell needs to be fully cooled before adding the pastry cream.Every oven is different and you'll need to make adjustments to temperature and timing as you deem appropriate.If the edge of your tart shell is browning too quickly, consider reducing the heat of the oven slightly or you can use some foil to protect the edges of the crust.I keep a jar of old beans that I use and reuse every time I bake a tart or pie shell. If you don't have pie weights, you can use beans or rice.
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