Phyllo Baskets with Lemon Curd and Strawberries

Ingredients

• 1.phyllo dough sheets, frozen, thawed; 4 sheets per batch
• 2.butter or oil-margarine mixture, melted; for brushing
• 3.dry white breadcrumbs, for sprinkling between layers
• 4.250 millilitre sugar, for lemon curd
• 5.3 eggs, for lemon curd
• 6.1 egg yolk, for lemon curd
• 7.100 gram butter, cut into pieces; for lemon curd
• 8.90 millilitre lemon juice, fresh; for lemon curd
• 9.30 millilitre lemon rind, grated; for lemon curd
• 10.strawberries, hulled and sliced
• 11.cream, whipped
• 12.mint, sprig; for decoration

Method

1. 1.BASKETS: Preheat oven to 350°F (180°C). Place one phyllo sheet on work surface. Brush with melted butter or margarine. Sprinkle 2 teaspoons breadcrumbs over. Top with second phyllo sheet. Brush again. Sprinkle 2 teaspoons breadcrumbs. Top with third phyllo sheet. Brush. Sprinkle 2 teaspoons breadcrumbs. Top with a fourth phyllo sheet. Brush with melted butter or margarine.
2. 2.Cut out 4" (10cm) squares from the phyllo. Depending on size of sheets, you should get about 12 squares. If not, repeat process.
3. 3.Brush every other cup of a twelve ½-cup (125ml) muffin tin with melted butter or margarine. Place one phyllo square in each buttered cup, pressing pastry down in centre and around edges to mold to cup. Pastry corners should stick up. The pastry is placed in every other cup because the pastry will expand during baking.
4. 4.Bake until just golden brown and crisp, about 10 minutes. Remove from tins and cool completely.
5. 5.Pastry baskets can be prepared 2 days ahead. Store in single layer in an airtight container.
6. 6.LEMON CURD: Whisk first 6 ingredients in a heavy, medium saucepan over low heat until the butter melts. Cook until mixture thickens to the consistency of lightly whipped cream, whisking constantly, about 5 minutes. Pour into a bowl. Cover and refrigerate until cold, about 4 hours. Curd can be prepared 2 days ahead.
7. 7.DECORATION AND ASSEMBLY: Hull and slice some strawberries. Spoon some berries into the bottom of each phyllo basket. Top with a little whipped cream. Cover with about 2½ tablespoons of lemon curd. Decorate with a strawberry and a mint sprig.

Notes

• Both the baskets and the lemon curd can be made 2 days ahead — this is a good make-ahead entertaining dessert.
• The phyllo is placed in every other muffin cup to give the baskets room to expand without touching during baking.