2 cups milk ½ cup sugar divided Pinch of salt 1 teaspoon vanilla essence ( I used vanilla bean) ¼ cup cornstarch 4 egg yolks 2 tablespoon unsalted butter
Bring milk, ¼ cup sugar, salt & vanilla to a light simmer Whisk egg yolks, cornstarch & the other ¼ cup sugar, slowly pour the milk into the egg mixture while whisking. Strain mixture back into the saucepan & cook on med heat till it gets thick ( approx 2 minutes) Now take electric handbeater & beat the butter into the mixture till melted & mixture is slightly cooled. Cover with cling wrap so it sticks to the surface to prevent it from forming a skin. Refrigerate for a few hours
Fill the creme Patisserie into the tart shell. Top with fruits of your choice. Glaze the fruit with 1 tablespoon honey & 1 tablespoon hot water for a lovely shine Enjoy!