- 12-18 tart shells
- 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
- ½ cup (125 mL) whipping cream
- 4 oz (120 g) milk chocolate, chopped
- Bake tart shells according to directions.
- In a medium-sized heatproof bowl, whisk the sugar and egg yolks together.
- Sift the flour and cornstarch together then add to the egg mixture, mixing until you get a smooth paste.
- 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.)
- Remove from heat and slowly add hot milk to egg mixture, whisking constantly to prevent curdling.
- Pour the egg mixture back into the saucepan and cook over medium heat until boiling, whisking constantly.
- When it boils, whisk mixture constantly for another 30 – 60 seconds until it becomes thick.
- Remove from heat and immediately whisk in vanilla.
- Set a mesh strainer over a medium bowl and pour cooked mixture through the strainer, using a spoon to push the mixture through.
- Immediately cover the surface with plastic wrap to prevent a skin from forming.
- Cool to room temperature.
- If not using right away refrigerate until needed, up to 3 days.
- Whisk or stir before using to get rid of any lumps that may have formed.
- Spoon pastry cream into baked tarts leaving enough space at the top for a thin layer of chocolate ganache.
- Chill for at least 30 minutes
- 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.)
- Pour over chopped chocolate in a heat safe bowl, let stand 5 minutes.
- Add vanilla and stir until chocolate is melted.
- With a spoon, gently pour and spread chocolate ganache on top of the pastry cream.
- Chill before serving, at least 20 minutes.