Ingredients:
for the pastry:
2 cups flour
2 tablespoons sugar
1 teaspoon salt
1/2 cup butter, cut into 1 inch pieces
1 egg
2-3 teaspoons milk (more as needed)
for the pastry cream:
4 large egg yolks
1/2 cup sugar
1/4 cup corn starch
1/4 teaspoon salt
1 1/2 cups whole milk
1 tablespoon vanilla
4 tablespoons butter, cut into tablespoon sized pieces
for assembling:
fresh fruit of your choice
Directions:
To make the pastry cream, in a medium sauce pan whisk together the eggs, sugar, corn starch, and salt until well combined and with no lumps remaining. Whisk in the milk until well combined. Heat the mixture over medium high heat for 2-4 minutes, or until thickened. Remove from heat and whisk in the vanilla. Whisk in each piece of butter separately, whisking until completely melted before adding the next piece. Pour the mixture into a bowl and place a layer of plastic wrap or parchment paper directly on the top of the pastry cream. Refrigerate two hours, or until chilled through.
Note
Source recipes -Here-
