Phyllo Fruit Tarts

Had an order for fruit tarts last week. I made extra Creme Anglaise/Pastry cream coz I was planning to make these little baskets. E pastry cream is really gorgeous. Thick yet light on the palate. This is Dorie’s recipe which I believe was adapted from Pierre Herme. It yields more than 700g of pastry cream so you might want to half the recipe if you are only making 12-16 tarts.

Phyllo Fruit Tarts

 

Save Print

Author: Maya Kitchenette

Ingredients

For the pastry cream

• 1 cup whole milk
• 6 egg yolks
• ½ cups sugar
• ⅓ cup cornstarch, sifted
• 1 plump, moist vanilla bean, split and scraped OR 1 tsp pure vanilla extract
• 3½ tbsp butter, cut into bits at room temperature

For the phyllo baskets

• 6 sheets phyllo pastry
• ¼ cup cup/50ml butter, melted

Instructions

For the pastry cream

1. Bring the milk and vanilla bean to a boil in a small saucepan.
2. Meanwhile, in a medium heavy-bottomed saucepan, whisk the egg yolks together with the sugar and cornstarch until thick and well blended.
3. Still whisking, drizzle in about ¼ cup of the hot milk– this will temper, or warm, the yolks so they won’t curdle.
4. Whisking all the while, slowly pour in the remainder of the milk. Put the pan over medium heat and, whisking vigorously, constantly and thoroughly (making sure to get the edges of the pot), bring the mixture to a boil. Keep at a boil, still whisking, for 1 to 2 minutes, then remove the pan from the heat.
5. Whisk in the vanilla extract. Let sit for 5 minutes, then whisk in the bits of butter, stirring until they are full incorporated and the pastry cream is smooth and silky. Scrape the cream into a bowl. Press a piece of plastic wrap against the surface of the cream to create an airtight seal and refrigerate the pastry cream until cold.

For the phyllo cups/basket

1. Lightly grease a 12 muffin/tart tins and set aside.
2. Place 1 sheet of phyllo on work surface, keeping remaining phyllo covered with plastic wrap then damp towel. Brush sheet lightly with butter. Top with second sheet; brush with butter. Top with third sheet; brush with butter. Cut lengthwise into 4 strips and crosswise into 6 strips to make 24 squares.
3. Press each square into prepared cup. Bake in center of 180°C oven for about 5-8 minutes or until golden. Let cool in pan on rack. Repeat with remaining phyllo.
4. Once cool,top with pastry cream and fruits. Glaze the fruits with some melted apricot jam.

Notes

Alternatively, you can keep the cups in an airtight container for later use.

Nutrition Information

Calories: 2131 Fat: 128g Saturated fat: 71g Unsaturated fat: 49g Trans fat: 3g Carbohydrates: 214g Sugar: 113g Sodium: 721mg Fiber: 3g Protein: 33g Cholesterol: 1360mg

3.2.2708