Layer upon layer of crisp pastry, rich white chocolate custard and fresh berries make an impressive dessert for company.
- Portion size 4 servings
- Credits : Canadian Living Magazine online exclusive: June 2015
Ingredients
Pastry:
White Chocolate Custard:
Method
White Chocolate Custard: In large bowl, whisk together egg yolks, 1/2 cup of the milk, the sugar and cornstarch. In heavy-bottomed saucepan, heat remaining milk over medium heat just until bubbles form around edge; gradually whisk into egg yolk mixture. Return to saucepan; cook, whisking, until thick enough to mound on spoon, about 4 minutes.Strain through fine-mesh sieve into clean bowl; stir in chocolate until melted and mixture is smooth, about 1 minute. Place plastic wrap directly on surface of custard. Refrigerate until chilled, about 4 hours. (Make-ahead: Refrigerate for up to 24 hours.)
Pastry: While custard is chilling, brush 1 sheet of the phyllo with one-third of the butter; sprinkle with one-third of the sugar. Arrange 1 sheet of the phyllo over top; brush with another third of the butter and sprinkle with another third of the sugar. Repeat with remaining phyllo, butter and sugar. Cut lengthwise into 4 strips; cut each strip crosswise into 4 pieces to yield 16 pieces total. Arrange in single layer on parchment paper–lined baking sheets. Bake, 1 sheet at a time, in 400 F (200 C) oven until golden, about 5 minutes. Let cool completely.
Assembly: In bowl, beat cream until soft peaks form; set aside. Set 12 of the strawberry slices aside. Arrange 1 piece of the phyllo on each of 4 serving plates; spread or pipe 2 tbsp of the custard over each, leaving 1/2-inch (1 cm) border. Place a few of the remaining strawberry slices over top. Repeat layers twice; top each with 1 final piece of the phyllo. Top with whipped cream, reserved strawberry slices and chocolate shavings; dust with icing sugar. (Make-ahead: Refrigerate for up to 4 hours.)
Tip from the Test Kitchen
Refreeze any remaining phyllo pastry or refrigerate and use within four days.
Nutritional facts PER SERVING: about
- Fibre 2 g
- Sodium 219 mg
- Sugars 38 g
- Protein 9 g
- Calories 491.0
- Total fat 26 g
- Potassium 330 mg
- Cholesterol 187 mg
- Saturated fat 14 g
- Total carbohydrate 57 g
%RDI
- Iron 11.0
- Folate 27.0
- Calcium 18.0
- Vitamin A 24.0
- Vitamin C 57.0
