Hallelujah, it’s Friday!! And, I’m going to guess that many of you have plans for Easter, and may still be struggling with what dessert you can take to the family get-together. Well, look no farther! The theme for this round of the Recipe Swap, hosted by A Taste of Home Cooking, was Fruit. It could be an recipe featuring, including, or being marinated in fruit, and I received this delicous treat from Hezzi D’s Books and Cooks. At first (before actually reading the recipe) I was a little bit nervous, because I thought I was going to have to make the little phyllo cups myself – which I’ve never done. However, it turned out that this was the perfect quick recipe, and my co-workers (as usual) were more than happy to reap the benefits 😉
I posted a picture of them on facebook and my cousin commented and asked if I was coming home for Christmas and said I should make these and bring them. Guys at work that rarely eat the treats I bring in (what is wrong with these men that don’t really like sweets?!?!?), at these, several of these, and came to my desk to tell me how good they were. That speaks volumes of these little treats. And, the are something that you can throw together Easter morning and they are ready in plenty of time for Easter lunch or dinner. Or any occasion. Or no occasion at all!
Mini Fruit Tarts
Source: Hezzi D’s Books and Cooks
2 packs mini phyllo dough shells
- 1 1/4 cups milk
- 1 vanilla bean
- 3 egg yolks
- 1/4 cup sugar
- 2 Tbsp flour
- 1 Tbsp cornstarch
- Strawberries, blueberries, kiwi
- In a mixing bowl combine the eggs and sugar over medium-high speed. Beat until light and fluffy. Sift in the flour and cornstarch and mix until smooth. Set aside.
- Slice the vanilla bean down the length and drop into a small saucepan along with the milk. Bring just to a boil over medium high heat, then remove from heat. Slowly pour the egg mixture into the milk whisking constantly.
- Remove the vanilla bean and discard. Put the mixture back onto the heat and whisk constantly until it boils. Remove from heat, pour into a bowl, and cover with plastic wrap making sure the plastic touches the surface. Refrigerate for at least 2 hours.
- When ready to assemble pour 1-2 tablespoon of the pastry cream into each mini phyllo dough shell. Top with assorted fruits. Serve within 12 hours.