Ingredients
Scale
- ½ vanilla bean
- 6 tablespoons sugar (divided)
- 1 ⅓ cups milk (divided)
- 4 egg yolks
- 2 tablespoons cornstarch
- 1 teaspoon butter
- 9-inch baked tart crust (pâte sucrée or pâte sablée)
- 1 pint fresh strawberries
- 2 tablespoons strawberry or apricot jam
Instructions
- Prepare the vanilla cream by combining vanilla seeds and 3 tablespoons of sugar in a bowl. Heat remaining milk with the vanilla pod until warm.
- Whisk egg yolks in a stand mixer; gradually add remaining sugar until light. Mix cornstarch with leftover milk until smooth.
- Combine warm milk with egg mixture; cook back in saucepan over low heat until thickened.
- Stir in butter, cool pastry cream, then refrigerate for at least 2 hours.
- Assemble by spreading chilled pastry cream into the tart crust and topping with sliced strawberries.
- Brush with warmed jam for glaze and chill before serving.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 275
- Sugar: 22g
- Sodium: 45mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 130mg