Kataifi Tartlets with White Chocolate Custard

Ingredients

• 1 large egg yolk
• 300 ml whole milk
• 50 g granulated sugar
• 25 g cornflour
• 5 g vanilla sugar
• 80 g white chocolate, finely chopped
• 30 g unsalted butter, for the custard
• 250 g kataifi pastry, thawed according to the package instructions
• 30 g icing sugar
• 100 g unsalted butter, melted, for the pastry

Method

1. For the custard, whisk the egg yolk, granulated sugar, cornflour and vanilla sugar together in a saucepan until smooth.
2. Add the milk gradually while whisking to prevent lumps.
3. Place the saucepan over medium-low heat and cook, whisking constantly, until the mixture thickens and begins to bubble.
4. Remove the pan from the heat. Add the white chocolate and 30 g butter, then stir until completely melted and smooth.
5. Transfer the custard to a bowl and cover its surface directly with food-safe wrap. Leave it to cool, then refrigerate while preparing the tartlets.
6. Preheat the oven to 180°C and grease eight wells of a standard muffin tin.
7. Separate the strands of kataifi pastry gently with your fingers. Add the icing sugar and 100 g melted butter, then toss until the strands are evenly coated.
8. Divide the kataifi mixture between the prepared muffin wells.
9. Press the pastry firmly across the bases and up the sides to create eight compact tartlet shells with hollow centres.
10. Bake for 25 to 30 minutes, until deeply golden and crisp.
11. Allow the shells to cool in the tin for 10 minutes, then remove them carefully and cool completely on a wire rack.
12. Whisk the chilled custard briefly until smooth, then spoon or pipe it into the cooled kataifi shells.
13. Serve promptly for the crispest texture, or refrigerate until needed.