Crème patissière is the smooth custard filling for fruit
tarts. It is quite easy to make and you should get a really smooth custard with
Once you have mastered the techniques for Crème Pat, you'll be well on your way to making these delicious Strawberry and Chocolate tarts.
2 egg yolks
2oz (50g) castor sugar
1oz (25g) plain four
½ pint milk
A few drops of vanilla essence (optional)
In a large bowl, beat the egg yolks with the
sugar using a wire balloon whisk until they are pale and thick.
Gradually beat in the flour with just one
tablespoon of the milk.
Place the rest of the milk in a heavy bottomed
saucepan and bring to the boil.
Whisk this into the egg mixture in a slow
stream, ensuring that you whisk continuously so that it does not go lumpy (by
using a balloon whisk you should have no problems with this).
Return the mixture to the saucepan and place
back on the heat. Continue to whisk until boiling (just a few seconds ) then
remove from heat and continue whisking and cooking for 2-3 minutes. By removing
from the heat it prevents any burning!
Allow to cool.
Pour into a dish and keep in a refrigerator
until you are ready to fill your pastry shells.
Now you have your crème patissière for your favourite fruit
Simply fill the empty pastry shells with your crème filling
and arrange the fruit on the top. A little dusting with icing sugar to finish
off if you prefer.
This is the basis of some delicious fillings for your
To make a wonderful chocolate filling, just add 2oz melted chocolate
at the end of the method. Make sure it is a good quality chocolate as it will
make all the difference.
You can also add your favourite liqueur to flavour it such
as rum, brandy, kirsch, or orange liqueur. If you want a lovely coffee flavour
simply add some instant coffee.
Such a variety of flavourings and all from one simple basic