This is Marks FAVORITE dessert. He loves it! I am sure he has probably had a more fancy tart in his life but he seems to appreciate my efforts. I made this for his birthday this year. It is super easy so give it a try!
2 Cups Crushed Graham Crackers
1/3 cup sugar
6 tablespoons melted butter
1/2 tablespoon cinnamon
I used a rolling pin to crush my crackers
Then mix everything together..
Press into a pie pan.
Bake at 350 for 7 minutes. Ta da yummy crust!
Pastry Cream Ingredients:
2 cups half and half
1/2 cup plus 2 tablespoons sugar
5 Large egg yolks
3 Tablespoons corn starch
4 tablespoons cold butter (you can use light!)
2 tsp vanilla extract
First mix your egg yolks with 4 tablespoons of sugar.
Add corn starch and mix until well combined.
In a medium saucepan mix the half and half and 6 tablespoons of sugar over medium high heat until simmering. (Make sure you keep stirring to dissolve the sugar)
Once it has reached a simmer turn off the heat and slowly add the egg yolk mixture constantly whisking.
Turn the heat back on and whisk until it is thickened and glossy. This should take like 30 seconds.
Remove from heat again and add the butter and the vanilla. Stir it all up.
Put in a bowl and then put plastic wrap over it directly on top of the pastry cream. If it is touching the cream it will prevent a film from forming.
Cool for at least 4 hours.
This is probably the prettiest dessert I have made. I was proud :)
I got the recipe from a few different recipes and kinda combined them! I would like to try some more variations on the cream over time I think experimenting with flavors besides vanilla would be fun.
Tips from KJ:
You can get fancy and use a real pastry crust. I have tried to make this before and have yet to perfect it…maybe one day I’ll be able to make it like my grandma she makes the best pie crust in the world I think. (the crust is actually delicious and melts in your mouth!) For now I make graham cracker crust. You can never go wrong with it! but after talking my grandma up so much I think I’m going to call her for some lessons.
A lot of recipes say to take the cream and strain it through a mesh sieve before you cool it. I am unfortunately not a proud owner of a mesh sieve…maybe one day. For now we just skip that step and I am almost 99.9% sure the cream tastes the same! :) Maybe it is just not quite as smooth as it could be. So if you own a sieve…strain away my friend.Pin It