- 1 Wholly Wholesome Organic Traditional Pie Shell
- 1/3 Cup Granulated Cane Sugar
- 3 tbsp Arrowroot Powder
- Pinch of Salt
- 4 Egg Yolks
- 2 Cups Whole Milk
- 2 tsp Vanilla Extract
- 2 tbsp Unsalted Butter
- Assorted Fruit of Your Choice. We recommend strawberries (cleaned and halved), blueberries, blackberries, raspberries, kiwi (skinned and sliced into rounds).
- Bake off one Wholly Wholesome Organic Traditional Pie Shell and cool, set aside.
- Prepare Cream and refrigerate for three hours.
- Clean and slice in a way that it can be laid on top of the custard cream as pictured, set aside.
- Assemble “tart” by taking chilled cream and filling baked shell. Be sure to smooth the top. Place fruit as desired on top of the cream, covering the entire surface.
- Serve immediately. In the unusual case of leftovers, they should be refrigerated.
For Pie Shell:
- Unwrap Wholly Wholesome Organic Traditional Pie Shell 2pk, thaw 1 shell on the counter for 10-20 minutes. Place the remaining pie shell back in freezer.
- Use a fork to prick sides and bottom of thawed pie shell to release air when baking. Bake empty pie shell at 400 for 10-14 minutes.
- Cool baked pie shell before filling.
- Whisk together sugar, arrowroot, and salt first, then egg yolks and milk until fully combined.
- In a saucepan cook the mixture on medium heat, whisking constantly, until the pudding has completely thickened and large bubbles are forming and popping, about 5-8 minutes. Be sure to scrape sides if needed while whisking.
- Once it’s at the desired consistency, remove from heat and immediately pour the cream through a fine mesh strainer into a bowl, using a spatula to push all the pudding out while leaving behind any bits of cooked egg.
- While still hot, whisk in the butter and the vanilla extract in until fully combined.
- Let the bowl with strained cream cool to room temperature, covered with a piece of plastic wrap directly on the top of the cream. Place in the refrigerator to chill for at least 3 hours or overnight.