Milk Tart Phyllo Cups
I am delighted to be teaming up with Mediterranean Delicacies today for a special, #AfroChic recipe that I am sure will entice your tastebuds. I am no stranger to this brand and their products are usually always found in our family picnic basket when we are out and about.
But there is so much more to the Mediterranean Delicacies product range than just delicious dips and spreads. Did you know that their product line also includes olives, cheeses, seafood and pastries?
Mmmm.. pastries. Let us stop there for a moment, shall we? I decided that the star of today’s recipe would be the Mediterranean Delicacies phyllo pastry which can be used in both sweet and savoury dishes. In keeping with the #AfroChic theme, I wanted to recreate a favourite South African pudding using the phyllo pastry and what better dessert to go with than the ever-popular milk tart? I prepared mini phyllo cups, filled them with delicious custard and topped them off with cinnamon sugar which I torched into a gorgeous, crunchy topping.
Milk tart has never looked so glam and as these are individual portions you will never need to share. *wink*
Delicious milk tart filling aside, the thing I love most about making phyllo cups is their versatility. You could actually use them for any hot or cold, savoury or sweet filling. Impress your guests and give them a try!
I would love to hear what you think of this recipe and what you would put in a phyllo cup. Drop me a line in the comments below!
Cook’s note – remember to thaw the phyllo pastry in the fridge overnight. When it comes to the topping, if you do not have a mini gas torch you could also top the milk tarts with a sprinkling of ground cinnamon – delish!
For the phyllo baskets:
- 6 sheets Mediterranean Delicacies phyllo pastry
- 60g butter, melted
- 12 hole muffin pan
For the custard filling:
- 2 large eggs
- ¼ cup castor sugar
- 2 tbsp cornflour
- 450ml milk
- 2 medium-sized cinnamon sticks
- 1 tbsp butter
- ½ tsp vanilla extract
For the cinnamon sugar topping:
- 2 tbsp castor sugar
- ¼ tsp ground cinnamon
- Thaw the phyllo pastry as per the instructions on the packaging. Unroll the sheets, cover with the plastic sheet provided and cover with a clean, damp tea towel. Preheat your oven to 160°C and grease the muffin pan.
- Lay a single sheet of phyllo pastry on your work surface. Brush lightly with melted butter. Place another sheet of pastry on top. Repeat the process until you have used all 6 sheets.
- Cut the phyllo stack into 12 pieces (4 x 3 strips). Press each piece gently into the muffin pan and bake for 20-25 minutes until golden and crispy. Set aside to cool while you make the custard.
- To make the custard: whisk the eggs and sugar together for a minute until pale. Whisk in the cornflour.
- Heat the milk and cinnamon sticks together in a small saucepan until the milk has just reached boiling point. Remove the cinnamon sticks.
- Carefully pour half of the hot milk into the egg mixture while whisking. Then pour the egg and milk mixture back into the saucepan that has the remaining milk. Return the saucepan to the heat and stir for about 5 minutes, until the custard is thick and slightly darker in colour.
- Remove the custard from the heat and whisk in the butter and vanilla extract. Leave to stand for 15 minutes, giving it a good whisk every 5 minutes. Spoon the custard into the phyllo cups and leave to cool and set.
- For the topping: Just before serving combine the castor sugar and cinnamon in a small bowl. Sprinkle about half a teaspoon of cinnamon sugar over one of the milk tart cups and give it a gentle shake to get the sugar into an even layer. Use a small creme brûlée torch to torch the sugar until golden and caramelised. Repeat with the remaining cups. Serve immediately.