In the last eight months I have met so many people via Instagram. People from fields of fine arts, visual arts, culinary arts and social sciences who are passionate about food, makeup, calligraphy, art and crafts, event management, counseling and motivational speaking or storytelling.

Being a food blogger myself, I am most interested in food & baking. My daily Instagram feed is full of stories about food, traditional recipes, developing new recipes, cooking techniques and food photography ( makup too 🙂 ). The platform opens up the world for the curious eye. I truly love the bond of sharing and appreciation that has developed among people from all across the world that share similar interests.

I want to applaud all the bloggers out there for being inclusive, for always helping and encouraging newbies to reach a larger audience and peruse their passion and skills.

This generosity greatly helps me in my journey beyond borders. I made this Strawberry tart with short crust pastry and silky-smooth filling of pastry cream. This is dedicated to all the bloggers out there.

Sharing the recipe for my Fruit Tart filling in this blog.

Preparation time: 5m
Cooking time: 20m
Serving: 4 persons

Recipe for Vanilla Pastry Cream 

  • Sugar – ⅔ cup
  • Corn Flour – ¼ cup
  • Salt – ½ teaspoon
  • Milk – 3 cups
  • Eggs – 2
  • Butter – 2 tablespoons
  • Vanilla Essence – 1 tablespoon

Method:

  1. First, slightly beat the eggs in a bowl and set aside
  2. In a saucepan, mix sugar, corn flour and salt while gradually adding milk. Keep stirring
  3. Now cook the milk over a medium flame while constantly stirring until the mixture thickens and is brought to a boil
  4. Simmer for another minute for so before removing it from the flame
  5. Add a few tablespoons of hot milk to the bowl of eggs and stir consistently
  6. Pour the warmed egg mixture into the milk mixture. Return to a slow boil and cook for another one or two minutes. Keep stirring
  7. Remove from heat and stir in the butter and vanilla. Set aside and let it cool then refrigerate it. Cover the pastry cream with a plastic wrap to prevent a cream layer forming on top