Mascarpone Cream
 
Makes about 1¾ cups
Ingredients
  • 1 cup (240 grams) half-and-half
  • 1 vanilla bean, split lengthwise, seeds scraped and reserved
  • 1 large egg (50 grams)
  • 1 large egg yolk (18.6 grams)
  • ¼ cup (55 grams) firmly packed light brown sugar
  • 3 tablespoons (24 grams) cornstarch
  • ¾ cup (169 grams) mascarpone cheese, room temperature
Instructions
  1. In a medium saucepan, bring half-and-half and vanilla bean and reserved seeds to a boil over medium heat.
  2. In a medium bowl, whisk together egg, egg yolk, brown sugar, and cornstarch. Gradually add milk mixture to egg mixture, whisking constantly. Return mixture to pan, and cook over medium heat, whisking constantly, until thickened.
  3. Place mascarpone in a large bowl. Strain pastry cream through a fine-mesh sieve over mascarpone, using a spoon to push cream through. Let stand for 30 seconds; stir to combine. Cover surface of cream directly with plastic wrap, and refrigerate for 1 hour.
Recipe by Bake from Scratch at https://bakefromscratch.com/mascarpone-pretzel-strawberry-tart/