Sweet Filo Cups
ready in 55 min.
- 14 ozs Yufka pastry
- 1 egg white
- butter (to grease the pan)
- 1.333 cups mixed Berry (blackberries, blackcurrants, strawberries etc. , washed, sorted and prepared)
- For the Filling
- 1 cup semi-sweet chocolate (70% cocoa, roughly chopped)
- 500 milk
- 1 Vanilla bean
- ¼ cup Corn starch
- 2 egg yolks
- 4 Tbsps sugar
How healthy are the main ingredients?sugar
Filo pastry can be used as a substitute for yufka pastry.
Heat the oven to 200C fan assisted / 220C / 425F / gas 7.
Brush each pastry sheet with a little beaten egg white and layer in stacks of 4 sheets. Do not brush to top layer with egg white.
From the layered pastry, cut out 12 squares about 10 cm along each side.
Butter the cups of a muffin tin.
Lay the pastry squares in the muffin tin cups and bake for 10 minutes until crispy. Remove from the oven, rest briefly then carefully remove from pan and let cool.
To make the filling, melt a third of the chocolate and spread thinly onto a marble slab. Leave until completely hardened then scrape off with a spatula and reserve for the garnish.
Pour the milk into a pan reserving 3 tbsp to mix with the corn starch.
Slit open the vanilla bean lengthways, scrape out the seeds and place seeds and bean pod in the milk along with the remaining chocolate. Heat slowly while stirring.
Remove the vanilla bean pod, mix the corn starch to a paste with the reserved milk and add to the chocolate milk. Bring briefly to a boil and remove from the heat.
Beat the egg yolks and sugar in a metal bowl over simmering water until creamy.
Remove from the pan of water, slowly pour in the chocolate milk and return to the heat. Beat again until thick and creamy but do not allow to boil.
Let the filling cool, stirring occasionally, and spoon into the pastry cases. Divide the berries between the tarts and garnish with the shaved chocolate curls.