I MADE A FRUIT TART FOR EASTER SUNDAY DESSERT. I USED A RECEIPE FOR A PASTRY CREAM. I FOLLOWED THE DIRECTIONS (I THOUGHT) EXACTLY. THE PASTRY CREAM WAS THICK LIKE THE INSTRUCTIONS STATED IT WOULD BE.I PLACED IT IN THE PIE SHELL THAT WAS BAKED. IT LOOKED FINE BUT WHEN I WENT TO CUT THE PIE, THE FILLING WAS RUNNY, WATERY. WHAT COULD I HAVE DONE WRONG. OTHER THAN THAT, THE FLAVOR OF THE CREAM SEEMED TO BE FINE.CAN YOU PLEASE ADVISE WHAT I CAN DO TO CORRECT THIS PROBLEM IN THE FUTURE. THANKING YOU IN ADVANCE FOR YOUR HELP TO THIS MATTER.
Without knowing the recipe or specific ingredients that were used, I could only guess, and that is beyond our scope here. A basic cookbook or a web site search might contain tips for making tarts and how to prevent potential problems.