Servings: 12
Ingredients:
• 12 prebaked tart shells
• 1⁄2 cup Yupik Turkish Apricots
• 1⁄2 cup Yupik Pitted Prunes
• 1⁄2 cup Yupik Walnut Halves and Pieces
• 1⁄2 cup Yupik Turkish Figs
• 2 1⁄2 tbsp Yupik Organic Arrowroot Powder
• 1⁄4 tsp Yupik Fine Mediterranean Sea Salt
• 2 cups whole milk
• 1 vanilla bean, split and deseeded
• 4 egg yolks
Method:
1. In a saucepan, simmer vanilla and milk over low heat for 6 minutes. Take the saucepan off the heat and cover to infuse for 40 minutes.
2. In a bowl, mix arrowroot powder, salt, and sugar. Add the egg yolks and whisk until aerated.
3. Take out the vanilla and pour the milk into the egg mixture, whisking until combined. Spoon back into the same saucepan and cook over a medium-low heat for 2 minutes.
4. Remove from the heat and strain the pastry cream through a fine-mesh sieve. Spread out on a sheet pan and cover with food wrap. Cool in the refrigerator overnight.
5. Fill the prebaked tart shells with pastry cream and top with the dried fruit and nuts. Serve and enjoy.