Ingredients:
1 pkg. Pepperidge Farm Puff Pastry Sheets
6 egg yolks
1/2 cup sugar
1/2 cup cornstarch
2 cups half and half
2 tsp. vanilla
3 cups fresh berries (raspberries, blueberries,
strawberries, kiwi, etc.)
strawberries, kiwi, etc.)
Preparation:
Heat half and half in small saucepan or in the microwave to simmer stage. Place egg yolks in saucepan and gradually whisk in sugar until yolks are light colored and slightly thickened. Whisk in cornstarch a little at a time. Gradually drizzle in hot cream whisking constantly. Place over heat and continue whisking until pastry cream thickens. Continue whisking another two minutes then remove from heat. Whisk in vanilla. Place in a bowl and cover with saran wrap. Chill.
Roll out one pastry sheet to 1/8 inch thickness. Line either one large pastry tin or 6 small pastry tins. Place pie weights on pastry in bottom of tins. Bake at 400˚ for approximately 15 minutes or until lightly browned. Remove from oven and let cool. Remove pie weights.
Fill pastry shells with pastry cream and top with sliced fresh berries. Glaze with warm orange marmalade or candied orange peel. Chill.
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