Photo Credit
merc67/www.shutterstock.com
The Editors
Tart Shell:
Ingredients
4 to 6 tablespoons ice water
1-3/4 cups all-purpose flour
1-1/2 sticks (12 tablespoons) butter, cut into small pieces
1/2 teaspoon salt
2 teaspoons sugar
Pastry Cream Filling:
Ingredients
1-1/2 cups light cream
1-1/2 cups milk
4 eggs
2/3 cup sugar
1/4 cup cornstarch
1/2 stick (4 tablespoons) butter
1 teaspoon vanilla
3 cups assorted berries (blackberries, raspberries, or strawberries work best), plus extra for garnish
Creme Anglaise (Custard):
Ingredients
2 cups whole milk or heavy cream
3 tablespoons Blackberry Sage Tea leaves (from The Republic of Tea but any berry-flavored black tea will do)
6 egg yolks
1/3 cup sugar
What's cooking in The Old Farmer's Store?
More Like This
No content available.
ADVERTISEMENT
Comments
Add a Comment
You carefully explain how to temper the eggs for the pastry cream filling, then it says to keep adding the hot milk/cream "until it all begins to simmer and thicken" - which it won't do while it's off the heat. Sure enough, the next paragraph says to remove from heat. Kinda mangled!
Temper the eggs, slowly whisk the egg mixture back into the rest of the milk/cream, put it back on the heat. NOW you keep whisking to keep it smooth, and until it begins to simmer and thicken.
Hi, Georgis. Thank you for your thorough read of the recipe.