These Mini Custard Filo Tarts with Berries and Sliced Almonds are a pleasant, springtime dessert that’s gentle, seasonal, and stylish on the identical time. This straightforward dessert combines contemporary berries, crispy filo layers as a base, and a scrumptious almond pastry cream custard that holds every part collectively.
This dessert consists of three essential parts: the almond custard and the filo base, each of which will be made forward of time, and the topping of contemporary fruit. The step-by-step images beneath present you the way straightforward it’s to drag collectively this delicious dessert. As soon as the primary two parts are prepared, all it is advisable to do is a fast meeting, and your dessert is prepared for the oven. As soon as the tarts are baked, simply high with some contemporary fruit and luxuriate in!
Substances for the Mini Custard Filo Tarts with Berries and Sliced Almonds
The substances for this springtime dessert are largely pantry substances, seasonal contemporary berries, and filo pastry. When selecting filo dough for this recipe, you will need to search for the thinest variety obtainable (the one that’s used for desserts), so your filo layers will probably be skinny and crispy.
- Filo dough – the pastry must be thawed within the fridge in a single day. As all the time, utilizing a great high quality filo is crucial. For this recipe I used Fillo Manufacturing facility filo pastry #4, in the usual 14″ x 18″ dimension (you will want solely part of the package deal)
- Half and half – the bottom for this easy custard
- Sugar – common granulated sugar to sweeten the custard barely
- Almond extract – to taste the custard (vanilla extract may also be used)
- Egg yolks – so as to add richness to the custard
- Cornstarch – we use it as a thickener; you possibly can substitute with arrowroot when you’ve got corn allergic reactions
- Butter – melted, to brush on the filo pastry layers
- Berries – I used contemporary strawberries and pine berries – you need to use your favourite berries or different sliced fruit for topping
- Sliced almonds – for sprinkling over the crust
Spring Fruit Toppings
There are such a lot of topping choices for these mini custard tarts. I used contemporary strawberries and pine berries (ivory-color strawberries with a particular pineapple-strawberry taste), however any sliced contemporary or macerated fruit will complement these tarts. If yow will discover chamomile flowers, you possibly can add a couple of — they add a stunning visible curiosity to those mini tarts!
The three parts of the mini custard filo tarts with berries
This scrumptious dessert recipe would possibly look difficult to make however in actuality, it comes collectively simply in three straightforward steps, which makes it an important choice for simple entertaining! Listed below are the three steps:
- Filo tart shells: kind and assemble them forward of time
- Almond-flavored custard: you may make it additionally forward of time and fill the filo tart shells with it, simply earlier than baking
- Toppings: as soon as they’re baked, simply add your favourite contemporary or macerated berries and your dessert is prepared
Assemble the custard filo tarts
- Place one stack of two filo items in entrance of you, then place a second one on high of it at a slight angle, then two extra diagonally to kind a star-like sample of filo layers. Unfold one-sixth of the cooled custard in the course of the filo stack.
2. Fold the filo edges inwards to kind a easy boarder across the filling. Place every tart inside a buttered 5″ mini tart mildew.
3. Brush some extra melted butter across the edges and sprinkle with some sliced almonds.
4. Switch the mini tarts onto a baking sheet and bake for about 20 minutes, or, till the crust is golden brown.
5. Permit the tarts to chill barely and high together with your favourite berries earlier than serving.
An ideal dessert for any event!
It is a recipe it is advisable to have in your repertoire, not just for Easter and for Mom’s Day celebrations, but in addition to function a particular afternoon deal with, or, to carry to a potluck gathering. It’s a show-stopping dessert and the person dimension of those mini tartlets makes it very straightforward to serve with out worrying about portioning an enormous dessert!
This scrumptious recipe is one other collaboration with my mates at Fillo Manufacturing facility. I discover their filo dough and puff pastry at Complete Meals, however smaller native shops carry them too. I like the standard of the Fillo Manufacturing facility merchandise and I all the time ensure to stash a few packing containers within the freezer!
Mini Custard Filo Tarts with Berries
A pleasant, spring dessert of crispy filo, almond custard and contemporary berries, to take pleasure in for Easter, mom’s day or to carry to any spring gathering!
Creator: Marilena Leavitt
Recipe kind: Dessert
Serves: 6
Substances
- For the Filo Tart Shells:
- ½ package deal of skinny filo dough (I used Fillo Manufacturing facility #4)
- ⅓ cup butter, melted
- For the custard:
- 1½ cups half and half (or gentle cream)
- ½ tsp. almond extract (or, vanilla extract)
- 2 massive egg yolks
- 2 TBSP. corn starch
- 3 TBSP. granulated sugar
- For the Topping:
- — contemporary strawberries and pine berries (or different berries of your alternative)
- 2 TBSPS. sliced almonds (elective)
- — chamomile flowers (elective)
Directions
- Put together the filo dough. Take the thawed filo dough from the fridge and let it come to room temperature in its package deal. This may take about half-hour or so.
- Preheat the oven. Flip the oven on to 350°F for convection, or, 375°F for a standard oven.
- Make the custard. In a small saucepan, carry the half and half to a low boil and add the extract. Take away from the warmth and put aside. In a small bowl, whisk collectively the egg yolks and the sugar. Add the corn starch to the combination and stir till blended. Slowly pour some scorching half and half into the yolk combination to mood the eggs, then whisk effectively to mix. Pour the combination with the eggs again into the saucepan and produce it to a low boil once more. Prepare dinner for 30 seconds, or till barely thickened, and take away from the warmth.
- Layer the filo. Take away one sheet of filo from the package deal and lay the longest facet in entrance of you. Brush it flippantly with some melted (and cooled) butter. Lay a second sheet of filo on high of the primary and brush that with melted butter as effectively. Lower the stack of filo in half horizontally, then into thirds vertically. This could go away you with six stacks of two. To kind the bottom for the primary tart, place one stack of two in entrance of you, then place a second one on high of it at a slight angle, then two extra diagonally to kind a star-like sample of filo layers (see above course of picture). Repeat the buttering, stacking, and chopping course of with the remaining filo to create 5 extra two-sheet stacks which can turn out to be the bases for the mini tarts.
- Assemble the mini tarts. Unfold one-sixth of the cooled custard in the course of the primary filo stack. Fold the filo edges inwards to kind a easy boarder across the filling (as within the course of picture above). Brush some extra melted butter across the edges and sprinkle with a few of sliced almonds. Repeat with the remainder of the custard to make a complete of six mini tarts.
- Bake. Place every tart inside a buttered 5″ mini tart mildew. Switch them onto a baking sheet and bake on the center rack for about 20 minutes or till golden brown. Whole time is determined by the oven temperature.
- Prime with berries. Permit the tarts to chill barely and high together with your favourite berries earlier than serving.
3.5.3240
Joyful Easter to everybody who’s celebrating Easter this Sunday – Kalo Pascha to all my Greek mates!
If you’re on the lookout for some concepts to your Easter desk, here’s a hyperlink to a few of my favourite Easter recipes:
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