1cupfresh berries and fruitAny appropriate fruit in season.
3Tbspstrawberry or apricot jelly.NOT jam or preserves. Needs to be clear.
Instructions
Phyllo Pastry Crust
Preheat oven to 350°F
Defrost phyllo pastry to room temperature and unfold.
Melt butter.
Using a pastry brush, grease tart pan with a layer of melted butter.
Add a sheet of phyllo pastry.
Brush pastry with melted butter.
Add another sheet. Your phyllo sheets should extend past the edges of the tart pan. Keep adding the sheets at different angles so that a uniform crust is formed. Remember that each layer needs to be lightly brushed with melted butter.
Poke several holes with a fork into the base of the tart to avoid the pastry from bubbling up during baking.
Place tart pan with removable base on cookie sheet
Bake in oven until golden brown. 6 minutes
Chocolate Sauce
Combine chocolate and milk in a small bowl.
Melt chocolate and milk in microwave until milk starts to bubble. 15 seconds depending on the strength of your microwave.
Stir milk and chocolate to form a sauce. Do not overmix as it will become granular.
Spread over the base of the baked tart shell
Rosewater Custard
Heat milk in a thick bottomed saucepan.
Add butter when warm.
Beat eggs and dry ingredients together in a bowl.
Add a small amount of heated milk to the egg mixture and stir until smooth.
Pour the warmed egg mixture back into the saucepan of heated milk.
Return the saucepan to the stove and cook the custard over medium low heat. Stir continuously until the mixture turns to a very thick custard.
Add the rosewater and stir.
Pour the custard into the baked tart shell.
Let the custard cool.
Fresh fruit topping
Slice the fruit .
Arrange the fruit .
Heat the fruit jelly in a small bowl in the microwave until it bubbles.
Using a pastry brush, lightly coat the fruit to give it a shine. You may have to keep microwaving the jelly if it congeals or you can place the bowl containing your jelly into a bowl of boiling water to slow down that process.