Blueberry Lemon Curd Phyllo Tarts

I had some leftover Phyllo after making the Baklava so I decided to make these cute little tarts.

To make them yourself you will need:

• 5 sheets of phyllo pastry
• 3/4 cup melted butter (divided)
• 3/4 cups sugar
• 1/2 cup plus 1 tsbp lemon juice
• 6 large egg yolks
• 1/2 pint fresh blueberries

Pre-heat oven to 350 degrees celsius.

Set aside 1/2 cup of the butter for the lemon curd filling. Use the rest for the phyllo cups. Start by brushing the muffin tins with butter.

Place one sheet of phyllo on a clean work surface. Keep the remaining dough covered with a damp cloth until you are ready to use it.  Brush the sheet with butter.

Place the second sheet on top of the buttered phyllo. Butter the second sheet and repeat until you have used all five sheets. Work quickly so that the dough doesn't dry out. 

When you're done, cut the dough into 12 even pieces.

Place each piece in a muffin cup. Pleat dough to fit if necessary.

Place phyllo cups in oven for 12-14 minutes.

To make lemon curd filling, place sugar and lemon juice in bowl. Use wire mixer on a medium speed for 1 minute to beat mixture.

Separate egg yolks.

 Add one egg at a time, beating 30 seconds after each one.

Add one tbsp of butter, beating for 15 seconds after each addition.

Pour into medium saucepan over Medium-Low heat.

Stir constantly until the curd thickens and starts to bubble. Do not bring to boil.

Pour curd into a bowl and cover with aluminum foil. Press foil directly onto curd. Place in fridge to cool for 4 hours.

When curd has cooled, spoon into phyllo cups.

Top tarts with fresh blueberries that have been washed and dried.

That's it! Now you can enjoy your very own Blueberry Lemon Curd Phyllo Tarts!