04/09/2025Pastries - Fruits - Desserts
Phyllo “Danishes” Tartlets with Berries
Servings
6
Ingredients
Cups
- -phyllo dough 4 (leave)
- -plant-based margarine 3 (tbsp)
- -red fruits (frozen or fresh) 350 (g)
- -sugar 2 (tbsp)
Custard
- -soy milk 300 (mL)
- -sugar 4 (tbsp)
- -cornstarch 25 (g)
- -plant-based margarine 75 (g)
- -vanilla extract 1 (tbsp)
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Steps
- Make the custard: In a small saucepan, whisk together the cornstarch and sugar. Gradually pour in the soy milk while whisking. Add the margarine (no need to melt it) and the vanilla extract.
- Place the mixture on the stove and cook, whisking constantly, for about 6-7 minutes, until it comes to a boil and thickens. Pour it into a bowl and refrigerate for about an hour.
- Fold the phyllo sheets in half and cut them into squares (I cut them 3x3, so 9 squares per folded sheet, or 18 squares per sheet, making a total of 72 squares). Melt the margarine.
- On a baking sheet lined with parchment paper, stack the phyllo squares, brushing a bit of melted margarine between each layer. I stack 12 squares per tart.
- On top of each tart, add a heaping spoonful of custard, then top with frozen (or fresh) fruit.
- Bake at 180°C (355°F) for 20 minutes.
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Phyllo “Danishes” Tartlets with Berries
For: 6Difficulty: EasyPreparation: 15 minCooking: 25 minFridge: 1h00
Ingredients
- -phyllo dough 4 (leave)
- -plant-based margarine 3 (tbsp)
- -red fruits (frozen or fresh) 350 (g)
- -sugar 2 (tbsp)
Custard
- -soy milk 300 (mL)
- -sugar 4 (tbsp)
- -cornstarch 25 (g)
- -plant-based margarine 75 (g)
- -vanilla extract 1 (tbsp)
Steps
Steps
- Make the custard: In a small saucepan, whisk together the cornstarch and sugar. Gradually pour in the soy milk while whisking. Add the margarine (no need to melt it) and the vanilla extract.
- Place the mixture on the stove and cook, whisking constantly, for about 6-7 minutes, until it comes to a boil and thickens. Pour it into a bowl and refrigerate for about an hour.
- Fold the phyllo sheets in half and cut them into squares (I cut them 3x3, so 9 squares per folded sheet, or 18 squares per sheet, making a total of 72 squares). Melt the margarine.
- On a baking sheet lined with parchment paper, stack the phyllo squares, brushing a bit of melted margarine between each layer. I stack 12 squares per tart.
- On top of each tart, add a heaping spoonful of custard, then top with frozen (or fresh) fruit.
- Bake at 180°C (355°F) for 20 minutes.