Vanilla Pastry Cream (Stefanie)

Vanilla Pastry Cream:

2 cups whole milk

1 1/2 pieces of vanilla bean (or 1 1/2 tsp. vanilla extract)

6 large egg yolks

1/2 cup sugar

1/3 cup cornstarch

3 1/2 TBS. unsalted butter, cut into pieces and at room temp.

Boil the milk and the vanilla (if using beans, scrape the seeds into the milk and include the pods) in a small saucepan.  While this is heating, in a medium saucepan whisk the yolks with the sugar and cornstarch, until thick and well blended.  While whisking, drizzle in about 3/4 cup of the hot milk in order to warm the yolks.  Continue whisking as you slowly add the rest of the milk. Put the pan over medium heat and whisk constantly, bringing it to a boil. Keep mixture at a boil, continuing to whisk, for about 1-2 minutes, and remove from heat.

Let sit for 5 minutes, then whisk in the butter until they are fully incorporated. The pastry cream will be smooth and silky, not clumpy. Scrape cream into a bowl and let it cool off. You can place a piece of plastic wrap right on the surface of the cream so you don't get a skin. Refrigerate until it is cold and ready to use. You can keep it for up to 3 days.

When you are ready to serve your tart, pour the cooled pastry cream (give it a pass or two with a whisk to incorporate it again) into the tart shell. Add fruits of your choice (I find that berries or fruit that isn't too juicy works the best) over the top. If you want a glaze, use about 1/3 cup of jelly of your choice and one teaspoon of water, boil it, let it cool, and using a pastry brush "paint" your fruit.