Great Tastes of Manitoba

Boston Cream Tarts

| Servings: 12-18 tarts


  • 12-18 tart shells

Pastry Cream

  • 1 1/4 cups (300 mL) milk
  • 1 tsp (5 mL) vanilla extract or vanilla bean paste
  • 3 egg yolks
  • 1/4 cup (50 mL) sugar
  • 2 Tbsp (30 mL) all-purpose flour
  • 2 Tbsp (30 mL) cornstarch

Chocolate Ganache

  • ½ cup (125 mL) whipping cream
  • 4 oz (120 g) milk chocolate, chopped


  1. Bake tart shells according to directions.

Pastry Cream:

  1. In a medium-sized heatproof bowl, whisk the sugar and egg yolks together.
  2. Sift the flour and cornstarch together then add to the egg mixture, mixing until you get a smooth paste.
  3. Meanwhile, in a medium saucepan bring milk to low boil (just until milk starts to steam and bubbles form around the edges of the pot.)
  4. Remove from heat and slowly add hot milk to egg mixture, whisking constantly to prevent curdling.
  5. Pour the egg mixture back into the saucepan and cook over medium heat until boiling, whisking constantly.
  6. When it boils, whisk mixture constantly for another 30 – 60 seconds until it becomes thick.
  7. Remove from heat and immediately whisk in vanilla.
  8. Set a mesh strainer over a medium bowl and pour cooked mixture through the strainer, using a spoon to push the mixture through.
  9. Immediately cover the surface with plastic wrap to prevent a skin from forming.
  10. Cool to room temperature.
  11. If not using right away refrigerate until needed, up to 3 days.
  12. Whisk or stir before using to get rid of any lumps that may have formed.
  13. Spoon pastry cream into baked tarts leaving enough space at the top for a thin layer of chocolate ganache.
  14. Chill for at least 30 minutes

Chocolate Ganache:

  1. In a small saucepan, heat cream to a low boil (just until milk starts to steam and bubbles form around the edges of the pot.)
  2. Pour over chopped chocolate in a heat safe bowl, let stand 5 minutes.
  3. Add vanilla and stir until chocolate is melted.
  4. With a spoon, gently pour and spread chocolate ganache on top of the pastry cream.
  5. Chill before serving, at least 20 minutes.

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