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Crème Pâtissière and Crème Mousseline

This is the Crème Pâtissière and Crème Mousseline necessary for the filling of a French Fresh Berry Tart. The ultimate filling for any fresh berry French Tart. Instructions are adapted for making in the Thermomix machine
Course Dessert
Cuisine French
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 8
Author Valerie Lugonja is... A Canadian Foodie

Ingredients

  • 1 cup milk (220g)
  • half of a vanilla bean ( used the entire bean)
  • 3 egg yolks
  • 1/4 cup sugar
  • 2 tablespoons flour
  • 1 tablespoon fruit liqueur (whatever liqueur would compliment the fruit in the tart)
  • 3/4 cup heavy cream
  • 1 pound fresh berries (I don't weigh my fruit, I just used what it takes to cover the tart generously)
  • 1 9- inch /23 cm cookie crust , baked

Instructions

For the Thermomix:

  1. Measure the milk in a heavy saucepan; split the vanilla bean, scrape the seeds into the milk and add bean into the pan
  2. Simmer for 5 minutes at about 50°C; remove from heat, cover, and set to infuse 10 to 20 minutes
  3. Meanwhile, scale the sugar into the TM bowl and add yolks; insert the butterfly and beat until pale for 10 seconds at speed 4
  4. With the time set for 10 seconds and the speed at 4, add the flour through the hole in the TM lid
  5. Strain the milk that has steeped in the saucepan gradually into the egg mixture
  6. Set the time for 4 minutes and the temperature at 100°C; bring mixture to a boil at speed 4 and cook one minute (you will have to watch when the mixture comes to a boil and adjust time accordingly)
  7. Stir in the liqueur, if using
  8. Strain into a bowl and cover with plastic wrap; set aside to cool (this is Crème Pâtissière)
  9. When chilled, whip the cream and gently fold it in (this is now Crème Mousseline)
  10. Spread the cream evenly in the base of the tart; arrange the berries neatly over top

Without a Thermomix:

  1. Put the milk in a saucepan; split the vanilla bean, scraping the seeds into the milk, and add bean into the pot
  2. Heat to a simmer, remove from heat, cover, and set to infuse 10-20 minutes
  3. Beat the yolks with the sugar until pale; beat in the flour
  4. Pull the vanilla bean from the milk and whisk the milk gradually into the egg mixture; pour back into the saucepan
  5. Bring to a boil, and cook one minute; remove from the heat and stir in the liqueur, if using
  6. Strain into a bowl and cover with plastic wrap; set aside to cool (this is Crème Pâtissière)
  7. When chilled, whip the cream and gently fold it in (this is now Crème Mousseline)
  8. Spread the cream evenly in the base of the tart and arrange the berries neatly over top