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.
The tarts look great!
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How cute! You have so many good party foods on your blog, I can't wait to try these.
I'm glad you liked these-they are so easy to make and look really pretty as well.
These sound awesome. I wish I could find all these ingredients in my town (small phyllo shells and vanilla beans)! Maybe I'll have to make bigger versions and make some substitutions.
I wasn't sure my grocery store would have the shells, but they were in the freezer section next to the pie shells and regular phyllo dough. But if you can't find them, you could get either the larger shells, or use the phyllo sheets and place them in mini-muffin tins to make the mini tart shells. AND, you could sub 1-2 tablespoons of vanilla extract in place of the vanilla beans with no problem 🙂
These look like they'd make a great addition to a brunch spread. Yum!
I adore fruit tarts…and these are beautiful! Perfect for Easter…yum!
Oh thanks for the phyllo sheet idea. I have looked for the small shells everywhere, it is hopeless! Haha.
The Home Cook
LOVE these. They look like the perfect bite-size treat.