For pastry cream, you beat in the cornstarch as well.

Transfer the pastry cream to a large bowl and whisk until smooth.

"In pastry cream I reduced the sugar by almost half," he said.

Add the pastry cream and spread over the base of the tart shell.

When the pastry cream has thickened, set aside in a cool place for 20 to 25 minutes.

The day before, make the crepe batter and the pastry cream.

Allow pastry cream to bubble for 5 seconds, then remove pan from heat.

Empty berries on top of the pastry cream and spread them around.

Prepare the pastry cream, and refrigerate it for at least 4 hours, until cold.

Defrost for one hour then fill them with the pastry cream.