-PHYLLO TARTS-
4 Sheets phyllo; up to 6
3 tb Melted butter; up to 4
1/4 c Sugar
SABAYON
6 Egg yolks
1 c Muscat wine or any other
-sweet wine
1/2 c Sugar
2 c Heavy cream
Assorted berries;
-(blackberries,
; blueberries,
; raspberries, etc.)
Powdered sugar for dusting
Preheat oven to 375 degrees.
To make the tarts you can use muffin tins to form the individual tarts or
you can use small tart rings. To begin you should have your sugar and
melted butter with a pastry brush ready. If not using immediately keep the
phyllo dough covered with a damp towel as it has a tendency to dry out very
quickly.
Brush each sheet with enough butter to lightly coat. Sprinkle with sugar
and fold the dough in half and then cut the rectangle in half creating 2
squares. Place each square in muffin tins and the dough may bunch up on top
that is okay it will appear ruffled when baked. Repeat this method as many
times as you need for each serving.
Bake phyllo for 10 minutes or until golden brown and set.
SABAYON:
Whisk together the egg yolks, sweet wine, and sugar in a large bowl.
(Remember this is going to need room to grow 3 times its volume). Place
this bowl on top of a pot of simmering water and begin to whip constantly.
It will probably take 10 minutes or so, so you may want to have a relief
whisker available. Once the sabayon is light and airy yet you can see the
tracks made by the whip take off the double boiler and place bowl inside of
a larger bowl that has water and ice in it to cool the cream down.
Once cooled you can whip 2 cups of heavy cream until medium to stiff peaks.
Fold into the sabayon.
To assemble the tarts, place the baked phyllo cups on plates and spoon in
sabayon cream, then pile high with any berries you like. Dust with powdered
sugar and enjoy.
Yields
1 servings