Project Description

Tart Dough Ingredients

  • 100g sugar
  • 100g unsalted butter, softened
  • 40g eggs
  • 200g unbleached all-purpose flour


  • Cream sugar and butter until smooth and well blended.
  • Add eggs and beat until incorporated.
  • Add flour and mix on low to blend.
  • If dough is too soft to roll, chill 20 minutes.
  • Roll out tart dough and place into a 9 or 10-inch tart pan or mini tartlet pans.
  • Bake at 375ยบ 8-14 minutes or until tart dough is golden brown.

Pastry Cream Filling

  • 3 egg yolks
  • 3 TBSP cornstarch
  • 30g sugar
  • 340g whole milk
  • 55g sugar
  • 45g unsalted butter
  • 40g eggs
  • 1 tsp vanilla


  • In a small bowl, whisk egg yolks, cornstarch, and 30g sugar until smooth. Set aside.
  • In a saucepan, bring the milk and 55g of sugar to a boil.
  • Remove from heat.
  • Pour yolk mixture into milk in a steady stream, stirring constantly.
  • Bring to a boil over medium low heat, stirring, and boil a minute or two until mixtures thickens.
  • Remove from heat. If pastry cream has any lumps, sieve.
  • Stir in butter and vanilla.
  • Place in a shallow pan, and cover the top of the cream with a buttered sheet of plastic wrap.
  • Refrigerate until cold.
  • To use, pipe or spread into pre-baked tart shells.
  • Top with fresh fruit.

Punky’s Tips

  • Instead of using extract, scrape the beans out of a vanilla bean pod into the pastry cream for a more intense flavor.