Makes about 30 tartlettes (if baked in a mini muffin pan)
To make phyllo cups:
1 package frozen phyllo dough (2 rolls), thawed
Preheat oven to 375 degrees F.
Lay one sheet of phyllo dough out on a cutting board. Brush lightly with butter. Carefully lay another sheet of dough over the first and repeat with butter and remaining dough. Using a 2” round biscuit or cookie cutter, cut out rounds and gently press, butter side down, into mini muffin pan cups.
Place on the oven’s center rack. Remove the pan after it has baked for five minutes. Press the center down, carefully, if it is beginning to puff up. Place back in the oven and bake for five more minutes or until golden brown. Remove from oven. Remember that the cups will continue to brown a bit as they cool. Transfer cups to a rack and cool completely.
To make vanilla pudding:
2 1/2 cups milk, divided
1/2 cup sugar
3 tablespoons cornstarch
2 egg yolks
1 teaspoon vanilla extract
1 tablespoon butter or margarine
Place 2 cups milk and salt in a saucepan. Sprinkle sugar on milk and do no stir; heat over medium-high. Quickly combine cornstarch with remaining milk; add egg yolks and mix well. When milk comes to a full boil, remove saucepan from the heat and stir in cornstarch mixture. Pudding will begin to thicken. Return to the heat and cook for 1 minute. Remove from the heat; stir in vanilla and butter. Allow to cool completely.
To assemble the tartlettes:
Prepared phyllo cups
Prepared vanilla pudding
Fresh fruit (I used sliced strawberries and kiwis, and blackberries)
Spoon two teaspoons of the vanilla pudding into each cup, top with fruit and serve. The phyllo cups will remain crisp for about three hours at room temperature.
Printed from www.TheComfortofCooking.com