Ingredients
| FOR THE TAMARILLOS | |
| 10 tamarillos | |
| 100ml orange blossom water | |
| 100g sugar | |
| FOR THE VANILLA PASTRY CREAM | |
| 500ml cream | |
| 1 teaspoon vanilla paste | |
| 100g sugar | |
| 1 whole egg | |
| 2 egg yolks | |
| 50g cornflour | |
| FOR THE CARAMELIZED FILO TOPPING | |
| 10 filo pastry sheets | |
| 100g butter, melted | |
| 20g icing sugar | |
| FOR THE PINENUTS | |
| 100g pinenuts | |
| 1 tablespoon olive oil | |
| 50g sumac | |
| 50g sugar | |
| TO SERVE | |
| poached tamarillos | |
| vanilla pastry cream | |
| caramalised filo topping | |
| sumac pinenuts |
My Nana always made this dessert with poached peaches but this is my version using tamarillos, a lovely fruit.
Instructions
| 1. | FOR THE VANILLA PASTRY CREAM |
| 2. | Whisk the cream and vanilla paste in a pan, then bring to the boil over a medium heat. |
| 3. | Meanwhile, combine the sugar, egg, egg yolks and cornflour in a bowl and whisk until thoroughly combined. |
| 4. | When the cream has boiled, slowly pour it over the egg and sugar mixture, whisking continuously. |
| 5. | Once fully incorporated pour the mixture back into the pan and bring back to the boil, stirring constantly, and boil for 5 minutes. |
| 6. | Pour into a dish and lay plastic wrap over the surface to stop a skin from forming. |
| 7. | Cool completely. |
| 8. | FOR THE CARAMELISED FILO TOPPING |
| 9. | Preheat the oven to 180˚C. |
| 10. | Scrunch each sheet of pastry into a rough ball. Put on a baking sheet, brush with melted butter and dust with the icing sugar. |
| 11. | Bake until golden brown, about 15 minutes. |
| 12. | FOR THE PINENUTS |
| 13. | Preheat the oven to 150˚C. |
| 14. | Put the pinenuts and olive oil on a baking tray and toast until golden brown, about 10 minutes. |
| 15. | Remove from the oven and while they are hot sprinkle with with the sumac and sugar and stir around. Cool. |
| 16. | TO SERVE |
| 17. | Put one tamarillo and a blob of pastry cream on a plate, then top with the filo pastry, drizzle over some of the syrup from the tamarillos and scatter with pinenuts. |
Photography Tony Nyberg
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