What is the simplest way to make custard for a fruit tart?

[Angie]

I have pre-made tart shells (small) that I'd like to fill w/custard (or some creamy concoction) and top with fruit. I'll have very limited time to construct these between work and running off to a dinner party--can anyone please help me with a simple custard recipe? Thanks so much!

[LT from LF]

Use cornstarch as well as egg yolk, and you won't have to cook it as long to get the right consistency. For about two cups+ of custard, you can use 2 cups of either whole milk or half and half, 4 egg yolks, 1/2 cup of sugar, 1/4 cup of cornstarch, 1 tsp vanilla. In a heavy saucepan, bring the milk or half and half to just under a simmer. In a separate bowl, whisk the egg yolks, sugar and cornstarch together (do this immediately; don't let the sugar sit on the egg yolks) until smooth. Take about a cup of the hot milk and pour it slowly into the egg yolk mixture, whisking madly as you do so. When finished, carefully add this bowlful back into the saucepan. Continue whisking or stirring over medium low heat until thickened. Then remove saucepan from stove and place in a cold water bath. At this point you can add the vanilla, and if desired, a tablespoon or so of butter (if you used milk instead of half and half). If you add the butter, stir it into the custard while it's still hot. When the custard's at room temperature, put it into another container and chill until you're ready to use it. (Strain if necessary...but you probably won't need to unless you got crazy with the heat!)

[nooodles]

Especially if it's your first time, strain just to be safe. I try to be very careful about removing the little white membranes (what's the name? I know they have a name) that cling to the egg yolk.

I thought i got rid of all the membrane, but the lemon curd I made still had little white particles that didn't show until I strained it. It was either from the membranes or egg white that hadn't been completely removed from the yolk. Either way, it's safer to strain.

[smokey]

>>>the little white membranes (what's the name? I know they have a name) that cling to the egg yolk.

chalize, I belieze

[nooodles]

Aha, that gave me enough of a head start to look up the correct word in the dictionary.

chalaza

[smokey]

Ah! I didn't think I was right, but I thought I was close. Thanks for nailing it!

[joypirate]

If you're not married to the idea of it being a custard, I've just made a quasi-cheescake layer of 1/2 ricotta, 1/2 cream cheese, a teaspoon of vanilla and add powdered sugar to taste in a food processor.