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CURD
1/3 c Sugar
1 ts Cornstarch
1/3 c Johannisberg Riesling or
-other semisweet white wine
1/3 c Fresh lime juice
1 ts Grated lime peel
1/2 c Egg substitute (real egg
-product)
TARTLETS
4 Sheets fresh phyllo dough or
-frozen, thawed
2 tb (1/4 stick) unsalted butter,
-melted
4 ts (generous) sugar
1 c Frozen boysenberries or
-blackberries, thawed,
-drained
3 tb Sugar
2 c Fresh boysenberries
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 3/4-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 1/4 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.
Yields
4 servings
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