Pastry Cream

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Used for tarts, eclairs, donuts, etc.

1-1/2 cups whole milk
1/2 cup sugr
1/4 cup cake flour
pinch salt
4 egg yolks
1 tsp vanilla

Heat milk over heat till bubbles form around edges but does not boil.

In a large bowl, combine sugar, flour and salt. Add the 4 yolks and blend well. It will be thick and pasty.

SLOWLY pour a bit of the hot milk into the egg mixture and whisk vigorously to blend. Keep adding more milk in batches to eggs until it is all combined. Put the entire mixture back into the pot, put on the stove. bring slowly to boil and boil for about 8 to 10 seconds. Remove from heat and stir in vanilla.

Pour thru a sieve into a bowl. Cover the surface with plastic wrap and then the entire bowl in plastic wrap. Refrigerate up to 3 days.

Brown Sugar Cookie Tart Dough

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1/2 cup shortening
8 tbsps butter
1/2 cup brown sugar
1/2 cup white sugar
1/2 tsp salt
1 tsp baking powder
1 tsp vanilla
1 large egg

2 cups flour
1/2 cup corn starch

Beat shortening and butter till well blended. Blend in 2 sugars. Add egg and vanilla and blend well.

Mix together the flour, baking powder, salt and corn starch. Add in batches to th butter mixture.

Wrap dough in plastic wrap and refrigerate about 20 minutes.

To bake blind –

Fill tart shells and bake at 350 degrees for 8-15 minutes till lightly browned.

Shells can be frozen unbaked or baked.