Strawberry Cream Tart
Serving Size / Yield
- ¼ cup Amaretto
- ½ cup Raspberry or Blackberry Seedless Jelly
- Italian Pastry Cream
- 2 cups Whole Milk
- 1 tsp Amaretto
- 1 tsp Pure Vanilla Extract
- 6 Egg Yolks
- ⅔ cup Granulated Sugar
- ¼ cup Cornstarch
- 1 Tbsp Unsalted Butter
- Pre-Made Pie Crust
- Strawberries, Halved
- Whipped Cream
Bring milk and vanilla to a boil in a medium saucepan.
Whisk the egg yolks and granulated sugar together in a bowl, until light and fluffy. Now add cornstarch and continue whisking until no lumps remain.
Mix in 1/4 cup of the hot milk mixture until blended with milk and vanilla.
Pour in the remaining hot milk mixture and continue whisking.
Use a strainer to pour the mixture back into the saucepan.
Put the heat on medium-high and continue whisking, until mixture thickened and slowly boiling.
Remove from the heat.
Blend in the butter and Amaretto.
Let cool slightly.
Pour into the pie crust.
Chill in the fridge for 2 hours.
Garnish pie with thick whipping cream and place halved strawberries on top.