Vanilla Cream Tart

• 1 shortbread pastry recipe (see p.13)
• 3 eggs
• 1/2 cup sugar
• 3 Tbsp cornstarch
• 1 tsp vanilla extract
• 2 cups half-and-half

1. Preheat the oven to 375°F. Roll the pastry into an 11-inch circle on a lightly floured surface and place in a 9 1/2-inch tart pan with 1-inch sides. Prick the sides and bottom with a fork. Bake for 12-15 minutes or until light golden brown.

2. Place eggs, sugar, cornstarch and vanilla in the bowl fitted with the whisk. Mix at speed 6 for 30 seconds. Add the half-and-half. Mix at speed 6 for another 30 seconds.

3. Launch the dessert program at speed 5 at 190°F for 10 minutes. Spoon into the baked tart shell and level the top. Cover and refrigerate for at least 2 hours. Serve with whipped cream or fruit sauce.