Winter.
I saved this disaster of a recipe for a really special moment: Christmas or New Year’s Eve, or any kind of celebration.
This recipe is in the hope you won’t want a perfectly Ai generated recipe and you have a craving for one of your mom’s disaster desserts…that taste good.
This mini-tart has 4 parts: the shells, the vanilla cream, the fruits and the dome
The shell: (should’ve been made out of pastry dough - I bought the wrong pastry but I didn’t want to give up so decided to give it a try with fine fillo pastry). There are a couple of things about fillo: you need to let it defrost at least 5 hours (so overnight) and then at least 1 in 3 layers needs to be brushed with warm butter or oil.
Once you remove the fillo from the box and unwrap it, I used a small baking pan
First think you need to do is to find the cupcake tray and cupcake silicone molds.
Then we need to cut fillo circles to make our shells, so we need a bigger circle than the circumference of the cupcake mold. I found a small baking pan.
After you cut the circle into the 14 sheets of fillo, you can brush the top one and then place it into the mold. If you have a lot of time to space, brush each sheet but I added 3 (with just the top one brushed)
5. Boil the water - once the water is boiling, move the bowl over the cooking pot - mix continuously until the composition starts to get thicker (at least 7min) - you should have a cream that almost sticks to the whisk.
6. You can honestly have the cream pot straight over fire
If you need to buy the main ingredients (the rest you should have):
On to the vanilla cream.
Ingredients:
3 egg yolks
200g sugar (or 4 spoons)
2 spoons corn starch
300ml milk (you should use 400ml)
vanilla extract
lemon peel
You have to start with the right bowl and cooking pot - because all the ingredients will need to be mixed in a bowl over a pot with boiling water, but the bowl should not touch the water (see first image below).
Mix the 3 egg yolks, the 4 spoons of caster sugar and vanilla extract (with a whisk)
Add 2 spoons of corn starch.
Pour the 300ml milk over the yolks - you can have up tp 5—ml of milk depending on how soft you want the cream to be - I wanted it thick because my shells were made out of fine fillo.
Next part is the dome.
Ingredients:
4 spoons of isomalt
Dome silicone baking mold
7. Melt the isomalt without stirring - so no air bubbles are incorporated. Let it melt completely avoiding unnecessary stirring, and then let it settle.
8. While still hot, pour some in one of the mold domes (not too much) - try to fill in the entire dome by moving the mold. Mine looks awful below but it is what it is. Let them cool and start assembling the mini tarts.
9. My vanilla cream is thick, so I used a teaspoon to fill each shell.
10. I wanted to use raspberries, kiwi and blackberries - I ended up using raspberries, mango and blueberries.
11. Once the domes are cold, push them out of the mold by pressing in the middle and pulling the mold slowly. If you want to refine the edges, you have to heat a knife tip in the fire and then slowly cut out the excess.
