Truth be told, my tart and pie crusts often do not measure up to the filling inside. I love this pastry cream recipe because it is beautiful just served in a martini glass with fresh berries and a thin sugar wafer. If you are craving a perfect tart shell and like me are sometimes pie crust challenged, I recommend having one made for you at a local French bakery.
1 1/2 cups half and half
1/2 cup sugar
2 large eggs
1 large egg yolk
2 tablespoons all purpose flour
2 teaspoons pure vanilla extract
Bring half and half to simmer in heavy medium saucepan. Whisk sugar, eggs, egg yolk and flour in medium bowl to blend. Gradually whisk in hot half and half. Transfer to saucepan. Whisk over medium heat until mixture thickens and comes to boil, about 5 minutes. Boil 1 minute. Pour into medium bowl. Stir in vanilla. Press plastic onto surface of pastry cream. Cover; chill until cold, about 4 hours or up to one day in the refrigerator.