How To Make The Basic Pastry Cream

• 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 a 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.
• 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 it in a refrigerator until you are ready to fill your pastry shells.
• Now you have your crème patissière for your favorite fruit tarts.

How To Put The Tarts Together

• Simply fill the cooled empty pastry shells with your pastry cream 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 pastries.

Variations

• Chocolate
• To make a wonderful chocolate filling, just add 2oz melted chocolate at the end of the method. Make sure it is good quality chocolate as it will make all the difference.
• Flavor With Spirits
• You can also add your favorite liqueur to the cooled custard filling to flavor it such as rum, brandy, kirsch, or orange liqueur.
• Coffee Flavored
• If you want a lovely coffee flavor simply add some instant coffee.

Method For A Glaze

• Mix 2 tablespoons of preserve/jam with 1 tablespoon each of water and Kirsch.
• Heat until just melted.
• Set aside to allow the glaze to cool.

Such a variety of flavorings and all from one simple basic recipe!