Custard and Cherry Jam Phyllo Tartlets
Crunchy phyllo tartlets filled with light yet unctuous vanilla bean custard and a dollop of jam for some extra sweetness.
Ingredients
For the phyllo tartlets
- ½ roll phyllo pastry
- 2 Tbsp butter
- 1-2 Tbsp sugar
For the Crème Patissière
- 240 ml milk
- 35 g sugar
- ½ pod vanilla bean (or 1/2 tsp vanilla extract)
- 2 large egg yolks
- 25 g cornstarch
- 1 Tbsp butter (if using salted, skip pinch of salt)
- 1 pinch salt
For the Crème Légère
- 50 ml whipping cream
For the Assembly
- 3-4 Tbsp desiccated coconut
- 2 Tbsp cherry jam
- 2 Tsp chopped pistachios (optional)
- 2 Tsp freeze dried raspberries (optional)
Instructions
For the phyllo tartlets
- Preheat the oven to 160°C.
- Gather your mini muffin pan or tartlets moulds. You could also use a regular muffin pan and make wider but shallower tartlets.
- Unfold defrosted phyllo and cut into approximately 8-9 cm diameter circles (this will depend on the size of your muffin pan/ mould). Cover the phyllo with a damp kitchen towel whilst working to prevent it from drying out.
- Each phyllo tartlet requires 3 circles of the phyllo pastry. Brush a phyllo circle with the melted butter and sprinkle very lightly with granulated sugar. Layer the second round and repeat before adding on the last circle.
- Push the 3 layered phyllo circle into your mini muffin pan or mould and hold for a few seconds until it holds the tartlet shape.
- Bake for 12-15 minutes or until golden brown. Once baked remove from the baking tray and set to cool on a rack.
For the Crème Patissière
- Beat the egg yolks in a large heatproof bowl with the cornstarch.
- If using vanilla bean, cut in half lengthwise and scrape the seeps into a saucepan. Add the milk sugar and vanilla pod in the saucepan and bring to a boil on a medium heat.
- Gradually, pour the hot milk mixture into the bowl with the egg mixture, whisking constantly. Fish out the vanilla pod.
- Pour the mixture back into the pan and whisking constantly, cook on medium heat until it thickens and starts to bubble (3-4 minutes).
- Take off the heat and stir in the butter, whisking until fully melted.
- Pour the custard into a bowl and cover with a cling wrap. Make sure the wrap is pressed onto the surface of the custard to prevent a skin from forming.
- Allow to cool for 2 hours to overnight in the fridge.
For the Crème Légère
- Lightly beat the crème patissiere with a spatula or whisk to loosen.
- Whisk the cream with a beater until it holds soft peaks.
- Add a couple tablespoons of the whisked cream to the custard and fold until loosened. Then add the rest of the whipped cream and fold gently until homogeneous. Reserve in the fridge until ready to assemble.
For the assembly
- Place half a teaspoon jam into the tartlet. Next spoon the crème légère into the tartlet.
- Top with the desiccated coconut and chopped nuts and dried berries, if using.