Recipes

Filo Fruits and Custard Tartlets

In a bowl, thoroughly combine egg yolks with sugar.
Then stir in the flour, and lastly stir in the milk.
Place in a saucepan on medium heat and stir until it thickens.
Transfer to a medium bowl and mix well. Allow to cool.
Preheat oven to 200°C.
Brush a sheet of filo pastry with oil. Top with a second sheet of filo and brush with oil. Top with the last sheet of filo.
Cut into 6 even rectangles. Gently line the greased muffin tin with the filo rectangles. The edges of the pastry can protrude from the top of the tins.
Bake in preheated oven until the pastry is very lightly browned and the base has dried. It takes only a few minutes. Remove from oven and leave to cool.
Prepare fruits. Refrigerate fruits if not using immediately.
Just before serving, whisk the cream into the cold custard.
Carefully remove pastry shells from the muffin tin.
Spoon a little custard into the pastry shells and top with small slices or pieces of fresh fruit.