Phyllo tartlets with lime curd and boysenberries - bon ap

4 servings

Ingredients

Quantity Ingredient
⅓ cup Sugar
1 teaspoon Cornstarch
⅓ cup Johannisberg Riesling or other semisweet white wine
⅓ cup Fresh lime juice
1 teaspoon Grated lime peel
½ cup Egg substitute (real egg product)
4 Sheets fresh phyllo dough or frozen, thawed
2 tablespoons (1/4 stick) unsalted butter, melted
4 teaspoons (generous) sugar
1 cup Frozen boysenberries or blackberries, thawed, drained
3 tablespoons Sugar
2 cups Fresh boysenberries

Directions

CURD

TARTLETS

FOR CURD: Mix sugar and cornstarch in heavy medium saucepan until no lumps remain. Mix in wine, lime juice and lime peel. Whisk in egg substitute (mixture may appear curdled). Whisk mixture over medium heat until thick and just beginning to boil, about 7 minutes.

Immediately transfer curd to small bowl; cool. Cover and refrigerate overnight.

FOR TARTLETS: Lightly butter four ¾-C custard cups or ramekins.

Stack phyllo sheets on work surface. Trim to 12-inch square. Cut 12-inch square into four 6-inch-square stacks. Lightly butter 1 phyllo square (cover remaining phyllo with plastic and damp towel).

Sprinkle with generous ¼ t sugar. Lightly butter second phyllo square; sprinkle with sugar. Place second phyllo square atop first square, turning second square slightly so that corners point in different directions. Repeat with 2 more phyllo squares, placing each at a different angle atop others. Gently press stack of phyllo squares into 1 prepared custard cup, forming pastry tulip. Repeat process with remaining phyllo squares, butter and 3 t sugar, forming 3 more pastry tulips. Chill 30 minutes.

Preheat oven to 350'F. Place custard cups on baking sheet. Bake until pastries are golden brown, about 20 minutes. Cool.

Puree 1 C thawed berries and 3 T sugar in blender. Strain puree into bowl. Mix in 2 C fresh berries, (Pastries and sauce can be made 6 hours ahead. Let pastries stand at room temperature. Chill sauce.) Spoon curd into pastry cups, dividing equally. Top with sauce.

Bon Appetit/July/94 Scanned & edited by Di Pahl & <gg>

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