This is such a timely post with all of the wonderful fresh fruit coming in season ... so good partnered with pastry cream. The tart looks wonderful (they all look wonderful). I have become very fond of the filling in the KAF Banana Cream Pie recipe (without the bananas of course) and use it as pastry cream. It tastes wonderful and it uses the whole egg. I have found, through the years, that if I use just the whites or just the yolk I usually end up wasting what I didn't use. As for favorite uses, oh, my favorites to chop up nut brittles and sprinkle on pastry cream. Then I top with a little puff of whipped cream and serve in a pretty stemware glass. Easy but elegant and so good.

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