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Fresh Fruit Tart Part 2: Pastry Cream filling

Recipe:
*when wrapping make ensure the plastic wrap physically touching the surface of the cream to prevent a “skin” from forming
*pro tip never take your eyes off the pot
*do not stop stirring until thickened

450g Whole milk
1ea Whole vanilla bean

1ea Whole egg
2ea Egg yolk
90g White sugar
50g Cornstarch
50g Unsalted butter
Pinch of salt

1. Mix whole egg, egg yolks, sugar, salt, cornstarch until we’ll combined. Set aside
2. Scrape whole vanilla bean pod, add everything to milk. Bring to light simmer on medium heat. Remove from heat.
3. TEMPER MIXTURE this means to:
Gently bring egg mixture to temperature with hot milk by gradually adding the milk. Do in three parts while mixing
4. Pour entire mixture back into pot, heat on medium/low while continuously mixing. (Do not stop mixing!)
5. When mixture begins to thicken, whisk vigorously to prevent burning
6. When almost pasty looking. Remove from heat, continue stirring until lightly cooled
7. Add butter, mixed until fully incorporated
8. Strain cream to remove clumps
9. Whisk well after chilling, enjoy!

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