Most people think they have never had Creme patissiere or pastry cream, but you most likely have! It’s the light custard filling often used for things like eclairs, profiteroles and tarts. My boyfriend asked me to bake him something “with custard in it but not too custardy”. After several attempts to understand what he meant, we discovered he wanted something with a pastry cream filling! He was very happy and absolutely devoured the Strawberry Custard Tarts I made. If you have a hankering for custard but you’re not sure how to incorporate it, give this recipe a try! Creme Patissiere…