CHERRY AND ALMOND CUSTARD FILO TARTS

Preparation Method :

• The Cherries: Add cherries in a small pan with orange juice and sugar, cover and simmer gently for 10-12 minutes or until softened. Remove from heat and set aside.
• The Custard: Beat the eggs, egg yolk with 3 tablespoons sugar in a bowl until pale and creamy. Stir in cornflour.
• Bring créme fraîche to the boil, then pour onto egg mixture, whisking constantly.
• Return mixture to pan and slowly bring to the boil over low heat, stirring constantly.
• Cook gently for 2 minutes then remove from heat. Stir in almond essence and sprinkle remaining sugar over top of custard to prevent a skin forming.
• Tarts: Brush a filo square with melted butter, press gently into a cup in a muffin tin.
• Repeat, layering 3 more squares on top and angling the points of the squares in a star pattern. Repeat with remaining filo squares to make 6 crusts.
• Bake for about 10-12 minutes or until pastry turns golden brown. Remove from oven and cool for sometime before lifting crusts from tin. Allow to cool completely.
• Stir the custard well, fill filo crusts and set on serving plates. Drain cherries and spoon them on top of custard.