I am Hilah, and today on Hilah Cooking I am going to show you how to make a classic fruit

tart.

I had a request on Twitter for a summer berry tart with like a pastry cream filling, so

we're going to make a delicious, creamy pastry cream, $240 worth of pudding , who is with

me?

Anybody else get that, nope.

Okay.

First part of making our pastry cream requires that we separate three eggs, so I am going

to do that real quick.

We want the egg yolks.

No egg whites left behind, but in this case, all the egg whites are left behind, so you

can make them into an omelet, or just add them to your scrambled eggs.

There's lots of things you can do.

Okay, so this basically is like making a pudding, but with a pastry cream you want it to be

a lot stiffer.

You want a really stiff cream because when we cut into our tart we're going to, you know,

put this in a tart shell, we don't it to like goosh everywhere.

So like a pudding would do that.

So instead of using corn starch to thicken it we're going to use flour and flour is going

to make a much more stable and firm setting cream.

So, that's really the big difference between pudding and pastry cream, and you can use

this pastry cream to fill like whoops, you didn't see, owww, son of a bitch!

I got distracted.

No problem though.

Look at that.

I am a wizard.

I am a magical egg wizard, okay, and then we just want to whisk these up with our sugar

and salt until it's smooth, and then we've got our flour, and it's going to be real thick,

and it's best if your egg whites are at room temperature.

That's going to make the tempering a lot easier.

So tempering is when you sort of gradually change the temperature of the egg so that

they sort of begin to cook without curdling, and so you don't end up with like scrambled

egg chunks.

So how we're going to do that is I've got here just over like a medium-low heat.

I had some half and half heating up to a simmer and it just did that.

So I am just going to add in about a half a cup of hot half and half, and if you don't

get half and half where you are.

I mean half and half is really just half milk and half cream.

So you could just mix equal parts milk and cream too.

Okay, so with one hand sort of whisking, drizzle this in slowly and whisk.

Ta da!

Okay.

Good deal.

Make sure you get every little bit of everything.

Okay, so now we're going to pour this warmed up egg mixture back into this pot.

All right.

Let's see.

So I am going to put this back onto low heat this time.

Whisky, whisky is the name of the game.

It's really pretty boring.

Not much going on here.

Now, we're just going to stand here for about an hour, just kidding, but it is going to

be like six or eight minutes, so we just wanna keep whisking.

It will slowly start to thicken, and then it will get like real, real thick.

Okay, so after about six minutes you can see how thick this has gotten when I drag my whisk

through it.

It like actually leaves a trail there.

So at this point we're going to turn the heat up to medium.

Let's cook it for another minute or so whisking the whole time.

It's just going to make sure that that flour gets cooked so you don't end up with like

a raw flour taste like if you're using cornstarch, you don't really have to worry about that

raw flavor cooking out, but with flour you definitely want to consider that.

Okay, this is great.

So I don't know if you can tell that, but it has actually even gotten a little bit thicker.

Turn it off.

Perfect.

Now I am going to add a couple tablespoons of cold butter and just whisk those in until

they are melted also.

Fabulous, and then a little bit of vanilla extract.

If you wanted to use like a different extract, I am sure you could totally could do that.

Okay, great, now I am ready to transfer this into the bowl into which it will cool.

If I were a professional pastry person, I would strain it through one of these things,

or if you just ended up with like a bunch of lumps in your stuff, you could totally

strain it also, but that just seems like another thing I have to wash.

So I am going to skip that straining stuff.

Feel free to do it on your own if you like.

Beautiful and thick.

That what she said, and then I have just got a little bit of plastic wrap here.

I am just going to lay it down, get it sort of, scotch it down into the bowl so it's touching

the surface of the cream, and that's gonna to prevent any skin from forming.

Perfectemundo!

All right, now I am just gonna put this in the fridge for at least two hours, but up

to like a couple of days.

In that time you can go ahead and make your tart shell.

I am just going to use the one I already made with the, on that blueberry tart recipe we

did a few months ago with lovely lady cakes.

So I will link to that at the end to, but I think any tart or pie crust will do fine

I will assure you.

So we're ready to assemble.

I have got my cooked tart shell here.

I am just gonna, this one has a removable bottom which is extremely helpful so you do

a little like this, and then you do a little Houdini, and then voila!

Ta da!

And then I've got my pastry cream here, sort of scoop it in.

I've got a little layer of water here from condensation as it cooled.

I am just gonna try to not get that involved.

Okay, I am just gonna get all the way to the edges.

Now, I am using strawberries and blueberries, but this is really the kind of the thing we're

going to be way better off if you just use whatever is in season.

But you decorate it in the way that matches your personality and everyone is going to

love it as long as you don't have a terrible personality.

And then I am gonna to just fill in my little empty spots with some blueberries.

Oh, my gosh.

This is like, ahh, I should have been doing this for the Fourth of July.

God, look at that because it's like the U.S. flag.

Okay, there we go!

There's beautiful fruit tart.

What do you think of that?

I think it looks pretty dang delightful.

So let's see if I can do this without just mangling the whole thing and making it look

horrible.

I am just gonna to cut one little piece for myself here.

Not too shabby!

Look at that.

You see our pastry cream is really nice and solid.

It's not like dripping out all over our hands and making a big, gooshy mess.

Let's give her a taste.

Hmm, hmm, so lady like.

I just feel like I should be in a little English tea shop having some tea, gabbing out down

to an Abby or whatever.

Okay, great, well there we go.

There's how to make a fruit tart with a pastry cream.

You can put whatever kind of fruit in it you want, but I did this because I love America.

Okay, thanks for watching.

If you have any questions, leave them a comment below and I will get to it as soon as I can.

As always, recipes can be found at HilahCooking.com also.

So I will see you guys later!

Bye!

We're gonna make a fruit tart.

I had a request for a summer berry tart with pastry cream on the Internet, and that's what

I am gonna make for you.

[laughs] That was awful.

Holy shit, that was like the worst song I have ever written.