Liz Bourret

A berry-studded beauty.

Vanilla Pastry Cream
(This cream can also be used as a filling with cakes.)
2 tablespoons plus
1 teaspoon cornstarch or arrowroot
1 cup milk
3 egg yolks
1/3 cup sugar
1 tablespoon cream
1/2 teaspoon vanilla extract

About three cups of berries

Dissolve cornstarch or arrowroot in a couple of tablespoons of the milk. In a separate bowl, beat the yolks, then whisk in the rest of the milk, the sugar, cream and vanilla. Heat in a double boiler while whisking. When the mixture is steaming, add the cornstarch solution. Whisk continuously until well thickened to “mayonnaise” consistency. Remove from pan and let cool before refrigerating. Chill before using.

Buy or bake a short pastry tart and spread a 1/4 inch layer of vanilla pastry cream over the bottom. Arrange fresh strawberries (whole or sliced), blueberries, raspberries and/or blackberries on top of the cream.

Glaze the fruit by gently heating some fruit jam or preserves (of complimentary or contrasting flavors to the fruit) until it is runny, and brush it on gently over the fruit.

Recipe from The Tassajara Bread Book by Edward Espe Brown, Shambhala Publications, 1995.