- Package of 12 Store Bought Tartlet Shells
- 2 cup milk
- 3/4 cup heavy whipping cream
- 4 egg yolks
- 2/3 cup sugar
- 1/4 cup cornstarch
- 1/3 teaspoon salt
- 1 teaspoon vanilla
- 2 tablespoon butter
In a large mixing bowl, add the milk, whipping cream, egg yolks, sugar, cornstarch and salt. Whip together using a mixer on high speed until ingredients are completely blended together.
Once the filling has reached a creamy consistency, add the butter and vanilla and whisk until smooth.
Fill each tart shell with cream filling and place in the fridge for about 20 minutes until the cream filling is slightly firm to the touch.
Add your choice of fruit toppings. I added blackberries, raspberries, blueberries and a sprig of mint. They looked beautiful and were the perfect accompaniment to the botanical theme of the wedding.
Be sure to see my Vintage Botanical Wedding and Take a look at my DIY Scalloped Trays With Botanical Print and my Button Bottle Place Card DIY.
In a large mixing bowl, add the milk, whipping cream, egg yolks, sugar, cornstarch and salt. Whip together using a mixer on high speed until ingredients are completely blended together.
Once the filling has reached a creamy consistency, add the butter and vanilla and whisk until smooth.
Fill each tart shell with cream filling and place in the fridge for about 20 minutes until the cream filling is slightly firm to the touch.
Add your choice of fruit toppings. I added blackberries, raspberries, blueberries and a sprig of mint. They looked beautiful and were the perfect accompaniment to the botanical theme of the wedding.
Be sure to see my Vintage Botanical Wedding and Take a look at my DIY Scalloped Trays With Botanical Print and my Button Bottle Place Card DIY.
