Fruit Tarts from Scratch

For the Dough: Cook dough at 375°F (190°C) for 16-18 minutes or until lightly golden.

For the Pastry Cream: Combine pastry cream ingredients (except butter) in a bowl and cook over medium heat, stirring continuously until it starts to bubble. Let it cook for 2 minutes before pulling it off the heat. Add the 4 tablespoons of butter at the end to cool the cream down, then cool it overnight.