Pastry Cream Instructions (from Lemon Blossoms)
1 • In a medium saucepan over medium-high heat, combine milk, cream, and half of the sugar. Stir occasionally until the liquid comes to a simmer.
2 • As the liquid simmers, whisk together the remaining sugar, salt, cornstarch, and egg yolks in a medium bowl until light and creamy.
3 • While continually whisking, slowly pour in about 1/2 cup of the warm milk mixture into the egg mixture. Continue to whisk until smooth.
4 • Transfer the tempered egg mixture back to the saucepan and turn the heat to medium. Cook, whisking constantly, until thickened, about 2 minutes. A few bubbles may burst on the top surface and the mixture will have the texture of pudding.
5 • Remove from the heat, then whisk in the butter, vanilla extract and cognac (if using) until smooth and glossy.
6 • Transfer the pastry cream to a bowl and cover it with plastic wrap placed directly onto the surface of the pastry cream so a skin does not form. Refrigerate until chilled, about 2 hours.
7 • Once the filling is cool, spoon it into your tart crust with a spatula. Arrange your berries of choice (we used strawberries, blueberries and kiwi) on your tart. With a pastry brush, brush on Blueberry Bourbon on your fresh fruit to give the tart a beautiful, berry glaze!
8 • Add 3 tbsp Blueberry Bourbon as a glaze on the fresh berry topping. And then try not to consume the whole tart in one evening. Or do, we won’t judge.