Summer Fruit Tart-Pastry Cream
Prep time
Cook time
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Pastry cream is a custard that can be enjoyed as a filling, frosting, or sauce. Traditionally thickened with flour, this version uses cornstarch to produce a silky smooth cream and is gluten-free.
Recipe type: Dessert
Cuisine: French
Serves: 2 cups
  • 16 ounces (2 Cups) milk
  • ½ Vanilla bean, split in half (or 1 teaspoon vanilla extract)
  • 4 ounces (1/2 cup) sugar
  • 5 Eggs yolks
  • 1 ounce (2 Tablespoons) Cornstarch
  • ¼ teaspoon salt
  • 1 Tablespoon Butter
  1. On medium heat, bring the milk, half of the sugar, and vanilla bean up to a boil. Turn the heat to low.
  2. Meanwhile, in a separate bowl, whisk together the rest of the sugar and cornstarch. Add egg yolks.
  3. Slowly temper the egg yolk mixture into the milk and stir until it thickens. Turn off the heat immediately. Take care not to overcook as it will curdle. Pour through a strainer to strain out the vanilla bean bits and any residual egg pieces.
  4. Add the butter and salt. If using vanilla extract, add now.
  5. If using right away, chill by placing the bowl with the pastry cream on top of a bowl filled with ice. If not using right away, cover and chill in the refrigerator. It can be stored, covered, up to a week in the refrigerator.
Recipe by Welcome 2 Our Table at