You can also fill the Rosemary-Scented Tart Shell with a saffron-hued pastry cream. The cream is delicious and striking topped with the rosemary-scented apples or with fresh berries, such as blueberries, raspberries, or a combination.
- Yield: 1 CUPS
- 3 large egg yolks
- 0.66 cup sugar
- 2 tablespoons 1 medium-size pinch of saffron, pulverized in a mortar and steeped in very hot water
- 3 tablespoons all-purpose flour
- 1½ cups half-and-half
How to Make It
- Place the egg yolks, 1/3 cup of the sugar, and the saffron mixture in a medium-size bowl and whisk until thick and pale yellow. Whisk in the flour.
- Place the half-and-half in a heavy medium-size saucepan over medium-low heat and bring to a simmer. Gradually whisk ½ cup of the hot half-and-half into the egg mixture. Whisk the egg mixture into the saucepan of halfand- half, increase the heat to medium-high, and bring to a boil, whisking constantly. Reduce the heat to low and cook, whisking, until it thickens, 3 to 5 minutes. Scrape the pastry cream into a small bowl. Press a piece of plastic wrap directly onto the surface of the pastry cream and let cool completely, then refrigerate it for 1 hour. Spread the pastry cream evenly in a prebaked tart shell and continue with Step 5 of the Rosemary-Scented Apple and Nut Tart.