Fruit Tart With Creme Patisserie

INGREDIENTS

Shortcrust pastry
125g butter
2 tablespoon castor sugar
1 ½ cups flour
Cream butter & sugar then add flour & to make soft dough. Pat into tart shells & blind bake till light brown

Creme Patisserie filling
 Inspired by @the_kitchen_passionista

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

METHOD

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!

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