Jon Espelage, Executive Chef, Orlando World Center Marriott Resort
- 1 cup whole milk
- 1 cup sugar
- 1/4 split vanilla bean
- 1 teaspoon lemon zest
- 1 teaspoon orange zest
- 3 large egg yolks
- 1 tablespoon cornstarch
- 2 tablespoons Marsala wine
- 8 ounces ricotta cheese
- 4 sets (20 sheets) Athens Ready-To-Go Phyllo Dough, thawed
- 6 cups fresh berries
- 1/4 cup lemon juice
- Confectionerís sugar, garnish
To make custard: Preheat oven to 350°F. Bring whole milk and 1/3 cup sugar to a boil in a saucepan. Add vanilla bean, lemon zest and orange zest; remove from heat. Reserve.
Whisk egg yolks and 1/3 cup sugar in a stand mixer until the mixture is pale and fluffy. Strain hot milk mixture through fine chinois; discard solids. Whisk cornstarch into the yolk mixture. Add a little of the milk mixture to the egg mixture, whisking constantly. Add the tempered yolk mixture to the remaining hot milk, whisking constantly. Cook until it starts to boil. Remove from heat. When cool, add ricotta and Marsala; reserve.
Assembly: Preheat oven to 350°F. Place 1 set (5 sheets) thawed Athens Ready-To-Go Phyllo DoughTM on work surface, and cut into 3 strips lengthwise. Then cut each strip into 4, 4 2/3- by 4 1/2-inch rectangles. Repeat 3 times. Place a rectangle into a 4-inch metal ring set on a lightly oiled baking sheet. Place another rectangle over the first at a 45° angle. The Phyllo should form a cup inside the ring. Repeat with remaining Phyllo squares to make 24 cups.
Fill cups about 3/4 full with custard, and bake until brown, about 7 minutes. Remove from oven; cool completely. Toss 6 cups fresh wild berries with lemon juice and 1/3 cup sugar. When tarts are completely cooled, dust with confectionersâ sugar. Top each tart with about 1/4 cup of the fresh berries. Serve immediately.