Mini Custard Fillo Tarts with Berries
6
servings20
minutes25
minutesThese Mini Custard Fillo Tarts with Berries and Sliced Almonds are a delightful, springtime dessert that is light, seasonal, and elegant at the same time. This easy dessert combines fresh berries, crispy fillo layers as a base, and a delicious almond pastry cream custard that holds everything together.
Ingredients
- 1/2 cup
butter, melted
- 1 1/2 cup
half and half (or light cream)
- 1/2 tsp
almond extract (or, vanilla extract)
- 2
large egg yolks
- 2 tbsp
corn starch
- 3 tbsp
granulated sugar
fresh strawberries and pine berries (or other berries of your choice)
- 2 tbsp
sliced almonds (optional)
chamomile flowers (optional)
DIRECTIONS
Prepare the fillo dough. Take the thawed fillo dough from the refrigerator and let it come to room temperature in its package. This will take about 30 minutes or so.
Preheat the oven. Turn the oven on to 350°F for convection, or, 375°F for a conventional oven.
Make the custard. In a small saucepan, bring the half and half to a low boil and add the extract. Remove from the heat and set aside. In a small bowl, whisk together the egg yolks and the sugar. Add the corn starch to the mixture and stir until blended. Slowly pour some hot half and half into the yolk mixture to temper the eggs, then whisk well to combine. Pour the mixture with the eggs back into the saucepan and bring it to a low boil again. Cook for 30 seconds, or until slightly thickened, and remove from the heat.
Layer the fillo. Remove one sheet of fillo from the package and lay the longest side in front of you. Brush it lightly with some melted (and cooled) butter. Lay a second sheet of fillo on top of the first and brush that with melted butter as well. Cut the stack of fillo in half horizontally, then into thirds vertically. This should leave you with six stacks of two. To form the base for the first tart, place one stack of two in front of you, then place a second one on top of it at a slight angle, then two more diagonally to form a star-like pattern of filo layers (see above process photo). Repeat the buttering, stacking, and cutting process with the remaining fillo to create five more two-sheet stacks which will become the bases for the mini tarts.
Assemble the mini tarts. Spread one-sixth of the cooled custard in the middle of the first filo stack. Fold the filo edges inwards to form a simple boarder around the filling (as in the process photo above). Brush some more melted butter around the edges and sprinkle with some of sliced almonds. Repeat with the rest of the custard to make a total of six mini tarts.
Bake. Place each tart inside a buttered 5" mini tart mold. Transfer them onto a baking sheet and bake on the middle rack for about 20 minutes or until golden brown. Total time depends on the oven temperature.
Top with berries. Allow the tarts to cool slightly and top with your favorite berries before serving.
NOTES
- Recipe courtesy Marilena Leavitt
