Description
Mary Berry’s Crème Pâtissière Tart is a classic French dessert that features a rich and creamy custard, known as crème pâtissière, encased in a sweet pastry shell. This recipe brings a touch of sophistication to any table, showcasing Mary Berry’s signature approach to baking.
Ingredients
Scale
- 1 prebaked tart shell (about 9 inches)
- 250 ml milk
- 50 ml heavy cream
- 4 large egg yolks
- 60 grams sugar
- 1 vanilla pod, split and seeds scraped
- 25 grams all-purpose flour
- 25 grams cornstarch
Instructions
- Heat the Milk: Combine milk, cream, and vanilla seeds in a saucepan and bring to just below boiling.
- Mix Egg Yolks and Sugar: Whisk the egg yolks with sugar until pale, then incorporate the flour and cornstarch.
- Combine and Cook: Gradually pour the hot milk mixture into the egg mixture, return to the heat, and cook until thickened.
- Fill the Tart Shell: Pour the crème pâtissière into the prebaked shell and smooth the top.
- Chill: Refrigerate the tart until set, about 2 hours.