A. Ingredients (for 6 tartlets)
- 2 crusty phyllo sheets
- 400 gr. fresh milk
- 100 gr fresh cream
- 30gr coarsley ground blanched almonds
- 4 egg yolks
- 50 gr corn flour
- 1 cup crumbled vanilla Macedonian halva
- 1 cup dark chocolate shavings (52% cocoa)
- olive oil for the phyllo
- confectioner's sugar (icing sugar) for sprinkling
- cocoa powder for sprinkling
B. Directions
- Pour milk, cream and almonds into a large pot and heat over medium heat.
- In a bowl, whisk together the egg yolks and corn flour until well blended.
- As soon as the milk is hot, pour half over the egg mixture and whisk vigorously.
- Pour this mixture back into the remaining milk whisking all the while over low heat until thick and frothy.
- Remove and cool for a few minutes.
- Add the halva and chocolate. Stir until the chocolate melts. Cover with plastic wrap.
- Brush 6 tartlet pans or ramekins with olive oil. Cut the phyllo sheets into 18 equal squares and fit three each, oiling between the sheets, into the tartlet pans or ramekins.
- Divide the cream filling evenly among the tartlets and bake in a preheated oven at 180*C / 350*F until golden brown.
- Remove the tartlets from the oven and let cool slightly.
- Sprinkle with icing sugar and cocoa powder and serve.
Recipe by Dina Nikolaou


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