½ vanilla bean, split lengthwise, seeds scraped and reserved
3 large egg yolks
3 tablespoons cornstarch
⅛ teaspoon kosher salt
1 tablespoon unsalted butter, softened
1 tablespoon elderflower cordial
Instructions
In a medium saucepan, whisk together milk, 2 tablespoons sugar, and vanilla bean and reserved seeds. Heat over medium heat until steaming. Discard vanilla bean.
In a large bowl, whisk together egg yolks, cornstarch, salt, and remaining 2 tablespoons sugar. Gradually add warm milk mixture to egg mixture, whisking constantly. Pour mixture back into saucepan, and cook over medium heat, whisking constantly, until thickened and boiling, approximately 3 minutes.
Strain mixture through a fine-mesh sieve into a large bowl. Stir in butter. Cover with a piece of plastic wrap, pressing wrap directly onto surface of pastry cream to prevent a skin from forming. Refrigerate until cold, at least 4 hours or overnight.
Whisk pastry cream until completely smooth. Add elderflower cordial, whisking until well combined. Use immediately.
Recipe by TeaTime Magazine at https://teatimemagazine.com/elderflower-fruit-tartlets/