Strawberry And Pomegranate Custard Tarts - cooking recipe

Ingredients

1 sheet phyllo dough
2/3 cup milk
1 None egg
2 tsp sugar
1/2 tsp vanilla extract
6 None strawberries, quartered
1/4 cup fresh pomegranate seeds
1 tsp pomegranate molasses

Preparation

Preheat the oven to 400\u00b0F. Grease 2 cups of a 6-cup muffin pan.
Cut the phyllo in half crosswise. Lightly spray one of the phyllo halves with no stick cooking spray then fold in half. Cut the phyllo into four. Press the phyllo strips firmly into a muffin cup, overlapping each strip to cover cup. Spray lightly with cooking spray to stick phyllo strips together. Repeat with remaining phyllo.
Bake for 5 mins or until the phyllo is lightly browned.
Meanwhile, heat the milk until hot. Whisk the egg, sugar and vanilla extract in a medium bowl. Gradually whisk in the hot milk. Pour the custard into the crusts. Bake for 15 mins or until set. Cool in pan 5 mins. Remove from pan; cool completely on wire rack.
Combine the strawberries, pomegranate seeds and molasses in a small bowl. Serve the tarts topped with strawberry mixture.