We made our basic tart dough, then we rolled it out and blind baked it into a tart shell. Also we have some vanilla custard/pastry cream made up so the last thing we have to do is slice some strawberries and assemble this lovely dessert.
Using our Basic Tart Shell Dough we are going to roll it out for the tart pan. Once in the pan it will be blind baked or baked with-out any filling. There may be some times that you want to use an unbaked shell, for these times just roll the dough to make a shell and proceed with your recipe from there.
We are going to be making the dough for a tart shell. Just a few ingredients is all it takes. This dough much be chilled before rolling it out.
This custard is used in various different baked items. Cream puffs, chocolate eclairs, Boston Cream Pie, various pastries and it is just so good by itself as a pudding/custard.
Since this is an egg based product with preservatives it remains perishable even after cooking. So it must be cooked down to refrigerator temperature (under 40ºF/5ºC) with in an hour. And it should not be left out at room temperature for over an hour.