Perfect Mini Fruit tarts!

Heyhey!!! Yes I know, it has been so long since I last blogged! I just realised there were NO entries in November! I have been pretty busy, didn't bake all that much actually, on reflection. But promise there will be a few more entries coming up! Okay for the first time ever, I made proper custard.... this is called pastry cream, and it was really good! But I want to modify it next time... I'll post the recipe below and write little notes at the bottom on how I would modify it. It was really delicious, a little bit too sweet (which is why i would suggest the following modications), I used real vanilla instead of the essence... it was a pastry cream hence if you want it a little firmer, you prob should add in more cornstarch. But this certainly beats the box custard! So try it sometime! :) No, I didn't make the shortcrust pastry - bought the mini tarts (Pampus) brand - follow instructions, real simple and totally yummy! I brushed some gelatine over the top of the fruit.

Perfect summer treat especially when chilled!!! :)

2 cups half-and-half (mixture of milk and cream)
1/2 cup (3 1/2 ounces) granulated white sugar
A pinch of salt (1/8 tsp.)
5 large egg yolks
3 tablespoons cornstarch
4 tablespoons cold unsalted butter
1/2 teaspoon vanilla extract

1. Heat the half-and-half, 6 tablespoons of the sugar, and salt in a saucepan until the mixture simmers. Stir occasionally to dissolve sugar.

2. Meanwhile, whisk egg yolks in a bowl until smooth. Whisk in the remaining sugar (2 tablespoons) with the egg yolks. Whisk the mixture for about about 15 seconds. Whisk in the cornstarch and keep whisking for about 30 seconds.

3. When the half-and-half mixture is simmering, gradually add the the hot milk/cream mixture to the egg yolks, only a little at a time. Return the mixture to the pan and simmer until the mixture is thick and shiny, about 30 seconds. Turn off the heat and whisk in the butter and vanilla. If you prefer a smooth pastry cream, strain the mixture through a sieve. Refrigerate the pastry cream for at least 3 hours, until it is cold. You can keep it for two days!

Source: http://kokonuggetyumyum.blogspot.com/2005/05/biggest-disappointment-ever-strawberry.html#111638886260095363

*Liz's modifications: Here is what I would suggest for next time - mind you, I havent tried this modified version, just some thoughts I had after tasting it - it is fairly sweet, so I would cut down the sugar by 1/3. I would perhaps add in an extra tablespoon of the cornstarch*