This filling is ideal in our sweet and summery Strawberry Tartlets.
- Yield: Makes 2 1/2 cups (enough for forty 3-inch tarts)
Source: Martha Stewart Weddings, Summer 2012
- 1 cup heavy cream
- 1 cup strawberry puree (blended from about 1 3/4 cups fresh berries)
- 1/2 cup whole milk
- 4 large egg yolks
- 6 tablespoons cornstarch
- 1/2 cup sugar
- 2 tablespoons pistachio paste (kingarthurflour.com)
In a medium saucepan bring heavy cream, strawberry puree, and milk to a boil; turn off heat.
In a medium bowl whisk together egg yolks, cornstarch, and sugar. Slowly pour half of the liquid into the bowl while whisking; return resulting liquid to the pan; whisk together. Continue cooking over medium heat, whisking constantly, until mixture has boiled for 2 minutes. Remove from the heat and whisk in pistachio paste.
Transfer to a clean medium bowl, and cover with plastic wrap, pressing it against the filling to prevent a skin from forming. Refrigerate at least 3 hours or overnight.