Crostata Crema e Fragola

This recipe takes traditional jam crostata one step further by adding a layer of vanilla pastry cream. Note that the pastry cream is made with cornstarch, not flour. Flour will not work in this recipe; it’s less stable, which means that when you bake the pastry cream in the crostata, you risk ending up with curdled cream. Cornstarch, however, works like…