This quick little recipe for Custard Filling for Fruit Tarts and Pies is really simple to make. You can use it in pastry pie shells as well as, graham cracker and shortbread crusts that you make or buy. Simply allow it to cool a little, spread it in the crust and pile on the fruit…. perfect for a quick throw together dessert.
As you can see from the picture I didn’t fill the crust with custard… my intent was to use a lot of fruit since it was so abundant when I made the pie. If you prefer more custard and less fruit, simply double the recipe.
I use whole milk for this recipe, I would recommend you stick to whole milk, but if you do use a lower fat milk, don’t go lower than 2%.. otherwise the thickness and creaminess of the filling won’t be as good.
Use a good quality vanilla extract for the best flavor.
This is one recipe that’s good to bookmark… comes in handy when you want to make a quick dessert.
Recipe: Custard Filling for Fruit Tarts and Pies
All you need:
2 Tablespoons sugar
2 tablespoons cornstarch
Pinch of salt
2 egg yolks, beaten
2 cups milk
2 teaspoons vanilla
All you need to do:
In a small bowl, combine the cornstarch and sugar using a wire whisk to completely mix the two.
In a small saucepan, add the sugar mixture, milk and salt, mix well with a wire whisk.
Add the beaten egg yolks and mix well with a wire whisk.
Heat the mixture over medium heat whisking constantly until the mixture begins to thicken. Do not leave unattended and make sure you whisk constantly. It will thicken quickly.
Remove from the heat and whisk in the vanilla.
Scoop custard into a heat proof bowl and allow to cool before spreading in a crust.
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