~ Marla Meridith
This pastry cream can be used in so many desserts, it’s especially great in fruit tarts, eclairs or enjoyed on it’s own.
4 cups of pastry cream
2 tsp vanilla bean paste or 1 vanilla pod
2 1/4 cups whole milk
2 large egg
4 egg yolks
3/4 cup confectioners sugar
1/4 cup cornstarch
–optional flavoring suggestions
lemon or lime zest
orange blossom or rose water
fruit or peppermint extracts
cinnamon or other spices you love
almond, praline or pistachio paste
Add the vanilla bean paste or scrape the seeds from the vanilla pod into a large saucepan. Pour in the milk and heat over medium-high heat, bring to
Put the eggs and yolks into a heat proof bowl, add the sugar, cornstarch and whisk until smooth. Pour the boiling milk over the egg mixture and whisk constantly until completely combined. Pour this custard mixture back into the saucepan over medium heat. Cook and whisk constantly until thickened. Continue to cook for 2-3 minutes to combine flavors.
Remove from the heat and transfer to a bowl. Whisk in any additional flavorings. Press a piece or plastic wrap over the top of the pastry cream. Refrigerate until ready to use.
Refrigerate up to 3 days.
~ Marla Meridith
We love this baking basic Pâte Sucrée. This short crust can be used in all kinds of tarts and makes great cookies too! It freezes well too, so you can always have some on hand for last minute baking.
dough for 2 large tarts or 12 individual
seeds from 1 vanilla pod or 2 tsp vanilla bean paste
2 cups (400g) unbleached flour, plus extra for dusting
1/3 (35g) cup almond meal/flour ~ blanched or unblanched
2/3 cup (75g) confectioners sugar
pinch of Kosher salt
1 cup (250g) unsalted butter, cut into 1/4 inch cubes and chilled
2 large egg yolks
approximately 1 tbsp ice-cold water
Place the vanilla seeds or paste into the bowl of a food processor.
Add the flour, almond flour, confectioners sugar and salt. Pulse to combine.
Add the butter and pulse until the mixture looks like a coarse meal.
Add the egg yolks and mix together until everything just combines. Do not overwork dough or crust will be tough. Pinch the dough with your fingers to see if it sticks together well. If the dough is not coming together add the ice water and pulse quickly to combine.
Transfer the dough to a large work surface lightly dusted with flour.
For larger tarts divide dough in two and pat into disks. For individual tarts, roll the dough into two thick logs which you will later slice.
Wrap the pastry in plastic wrap and refrigerate for at least two hours before using.
Remove from the fridge 15 minutes before rolling.
Blanched almond flour is light in color as the almond skins have been removed. Unblanched has some dark pieces as the almond skins have been left on. Both taste great!
The terms almond flour and almond meal can be used interchangeably.