Name: Nectarine phyllo pastry baskets
Cook time: 15 min
Total time: 15 min
Yield: 6 servings
Cuisine: Bake
Ingredients: 8.00 phyllo pastry; 50.00 ml butter melted; 580.00 ml milk; 1.00 orange zest only; 150.00 ml castor sugar; 90.00 ml flour cake; 10.00 ml cornflour; 2.00 eggs extra-large; 50.00 g butter; 3.00 nectarines or peaches, sliced; 175.00 g fresh or frozen berries; 60.00 ml jam apricot

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Ingredients (12)

PASTRY

8.00	phyllo pastry
50.00 ml	butter — melted

EGG CUSTARD

580.00 ml	milk
1.00	orange — zest only
150.00 ml	castor sugar
90.00 ml	flour — cake
10.00 ml	cornflour
2.00	eggs — extra-large
50.00 g	butter

TOPPING

3.00	nectarines — or peaches, sliced
175.00 g	fresh or frozen berries
60.00 ml	jam — apricot

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Method:

Preheat the oven to 190 ºC and spray six hollows of a muffin tin with non-stick spray.
Cut the sheets of phyllo pastry in quarters to make about 32 squares. Cover the pastry with a damp cloth to prevent it from drying out.
Lightly brush five squares with melted butter. Arrange the squares on top of each other to obtain a star effect. Carefully insert into a muffin tin hollow and repeat with the remaining pastry to make six phyllo pastry baskets. Bake for 12-15 minutes until golden brown. Remove from the hollows and cool on a cooling rack. Heat the milk and orange rind. Mix the castor sugar, cake flour and cornflour with the eggs and stir in the hot milk. Return everything to the saucepan and heat slowly while stirring continuously until the custard sauce thickens.
Remove from the heat and beat in the butter. Cover with plastic wrap and chill.
Divide the cold egg custard between the cooled phyllo pastry baskets. Arrange the peaches on top of the custard and sprinkle with the berries. Heat the jam until runny and spoon teaspoonfuls over the fruit. Chill until just before serving.
Makes 6 tartlets.