Citrus Curd with Huckleberries in Pastry Cups

Citrus CurdCourtesy of Chef Molly Schaefer Priest of Df and Taqueria Nueve

Citrus Curd
Makes 1 2/3 cups

1 cup sugar
5 egg yolks
1/2 cup fresh citrus juice (lemon, lime, orange, blood orange)
1/2 cup unsalted butter
zest from citrus

Combine the sugar, egg yolks, citrus juice and melted butter in the top of a double boiler. Cook, stirring constantly, until very thick.

Remove from heat and pour into a non-reactive (non-metallic) bowl. Stir in zest.
Place a piece of parchment or film on top o the curd to prevent it from forming a “crust”. Set aside to cool.

Pastry Cups:
Phyllo dough
melted butter

Take a sheet of phyllo dough, and lightly coat it with butter. Layer another sheet of phyllo dough and repeat until you have five layers. Cut into approximately 4 to 5 inch squares.

To form the phyllo cups, you can either press a square into a muffin tin, or use the bottom side of the tin:

Take a muffin tin, flip it upside down, and butter the bottoms of the (now upside down) cups. Place one of the squares of phyllo over the top of the cups and form it into a cup shape. Repeat with additional phyllo squares on the other muffin cups.

Bake in a 350 degree oven for 5-10 minutes until cups are golden brown. Remove, let cool briefly and remove the phyllo cups.

Place the pastry cups on a pan, and place a few huckleberries in each cup. Pour some of the curd into each cup. Refrigerate.