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Custard Tart With Cream and Fresh Fruit

Traditionally, pastry cream is made by cooking eggs, dairy, sugar, and a thickener. To avoid scrambling the eggs, many recipes instruct you to add a splash of hot dairy to the eggs to gradually bring up the temperature. This dessert recipe is much less finicky, though; all the ingredients for the custard are whisked together in a saucepan and slowly brought up to temperature until thick and creamy. The result? An easy, fuss-free pastry cream that becomes the base of this sweet, vanilla-scented custard tart.

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