Boston Cream Tart

I have not had time to blog lately, I have been working during the day and baking pastries at night.  I will try to have a new blog on a monthly basis.

I was having a discussion about Boston Cream Pie the other day, kind of odd, I know, but my boyfriend insists that it is a pie.  Well it is not!  It is actually a yellow cake layered with vanilla pastry cream, then topped with a chocolate icing.  So I thought why not make it as if it were a pie, the crust will be made of toasted yellow cake and butter……….

So let’s start this Boston Cream Pie, not the cake version, but my version in a tart form!

Cake Crust

  • 1 Yellow Cake Mix
  • 6 oz Butter, melted (1  1/2 sticks)

Follow the directions on box mix, then pour into a greased half sheet pan, or 2 Cookie sheets.  We will be making a crumb out of this, so this is why I am using a big pan so that the batter bakes fast.  This will be done in 15- 20 minutes.

Let cool.  This took no time at all because of the cake being so thin.  When room temperature, crumble the cake with your hands into small crumbs.  Divide crumb onto two baking sheets.  Bake the crumb in a 375 degree oven, stirring twice.  This will take 25 minutes until golden brown.

When the toasted cake crumb is cooled, mix 5 Cups of crumb with the melted butter.  The remainder of the toasted cake crumbs can be used over ice cream as a crunchy treat!

Pat the crust mixture into a 9″ pie pan, pat onto the bottom as well as up the sides.  Bake in 350 degree oven for 10 minutes.  While the crust is cooling, let’s make the cream filling.

Vanilla Pastry Cream Filling

  • 2/3 Cup Sugar
  • 1/4 Cup plus 3 Tblsp Cornstarch
  • 3 Cup Milk
  • 4 Egg Yolks (whisked together)
  • 2 Tblsp Butter
  • 2 tsp Vanilla

Put the sugar, cornstarch and milk into a medium size saucepan.  On a medium high flame,whisking constantly until mixture bubbles and thickens.  Take off the stove and whisk a small amount into the egg yolks.  This is called tempering the eggs, you do this so the eggs do not curdle.  This slowly heats the egg yolks, then you can pour the warm egg yolks into the rest of the custard. Put back on stovetop and continue to cook and whisk until the cream bubbles rapidly.  Remove from heat and add in the butter and vanilla.  Pour into the cooled toasted cake crust.  Cover the pie with saran wrap, allow a small corner to be exposed to vent out the heat.  Place in the refrigerator for a couple of hours to cool.

Chocolate Topping

  • 12 oz Semi Sweet Chocolate Chips
  • 6 oz Evaporated milk (half a can)

Put chocolate chips and evaporated milk into a bowl,  microwave for one minute, take out and stir, give it another thirty seconds.  Whisk until smooth. Pour chocolate topping over the cold cream pie.  Smooth over the top with a spatula.  Put back into the refrigerator to set up.  Should take about an hour, or overnight if you prefer.  Decorate with whipped cream or Cool Whip.

I couldn’t wait for it to set up!  I had to try it!  It is so much better than a traditional Boston Cream Pie.  I love cream pies and chocolate, if you do too, you will enjoy this.  The crust is crunchy, the cream filling is smooth and the blast of chocolate from the topping makes this a”Textural Paradise!”  So next time someone says that a Boston Cream Pie is actually a pie, give them this recipe and just tell them that you stand corrected!