Here's something fun to do with a batch of Pastry Cream. First, you will need a crust. This type is called Pate Sucree, and it is sweeter than pie dough.

1 cup sugar
1 lb. butter
1 1/2 lbs. flour
2 eggs
1/2 tsp. salt

Mix everything together until a stiff dough forms. Roll it out thin and place it in either a single pie tin, or several individual tart shells. Pre-bake the crust completely in a 350 degree oven until golden brown.

Now make the pastry cream. Pour the cream directly into the crust, cover with plastic wrap, and chill.

At this point, you can get creative. Slice up some seasonal fresh fruit of your choice, and arrange it on top however you see fit.

To keep the fruit from sliding off, you can melt some apricot jelly in a saucepan and brush it over the top. Or, to better preserve the color of the fruit, you can buy some clear gel.

This is a wonderful light dessert, and it scores high points for presentation.

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