MILLEFEUILLE WITH CREME OF TAHINI

MILLEFEUILLE  WITH  CREME  OF  TAHINI:
INGREDIENTS:       ( serves 4 )

6  filo pastry sheets
100  g butter
8  egg yolks
3  egg whites
80  g cornflour
Lemon zest
1  ltr  milk
300  g sugar, plus extra for sprinkling
150  g tahini ( middle east sesame paste )
1  ltr  creme fraiche
50  g honey, to serve

METHOD:

• For the pastry, brush a filo sheet with butter and sprinkle sugar over. Repeat this three times, laying one filo sheet on top of the other. Now cut the layer sheets into small squares and arrange on a lined baking tray. Bake sheets in a preheated oven at 180C  for 5 minutes until golden.
• For preparing cream, in a bowl, mix together egg yolks, whites, cornflour and lemon zest. Set aside. Warm milk in a saucepan and add all the sugar. Now add ladleful of  lukewarm milk gradually to the cream mixture and mix well.
• Transfer the cream mixture to the saucepan and let it simmer on low heat until it thickens. Allow to cool. Once cool, add tahini and cream fraiche and stir gently.
• To serve, sandwich the cream between 2 squares of filo and serve with a dash of honey.

NOTE: Tahini, the middle Eastern sesame paste, replaces the traditionally used vanilla creme in the millefeuille, creating a delightful fusion dessert.