Nectarine phyllo pastry baskets

Recipe from: 1/1/1997 12:00:00 AM
Ingredients 15
Servings 6
Time

Ingredients

  • PASTRY
  • 8
    phyllo pastry
  • 50
    ml
    butter, melted
  • EGG CUSTARD
  • 580
    ml
    milk
  • 1
    rind of an orange, finely grated
  • 150
    ml
    castor sugar
  • 90
    ml
    cake flour
  • 10
    ml
    cornflour
  • 2
    extra-large eggs
  • 50
    g
    butter
  • TOPPING
  • 3
    nectarines or peaches, sliced
  • 175
    g
    fresh or frozen berries (optional)
  • 60
    ml
    apricot jam
 

Method

12-15 min
 
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.
 

Read more on: starch  |  bake
 

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