Blackberry & Lemon Curd Mille Fuille

Blackberry & Lemon curd Mille Fuille


  • 1 Punnet blackberries
  • Filo Pastry
  • Icing sugar
  • 250g clarified butter
  • 1 tbsp Cassis
  • 1 egg white

Lemon curd

  • 3 lemons
  • 225g butter, softened
  • 1 cup sugar
  • 2 eggs


  • Grate zest from lemons and squeeze juice.
  • Whisk whole eggs, yolks and sugar in a saucepan until
  • smooth, then place pan over a low heat. Add the butter,
  • juice and zest and whisk continuously until thickened.
  • Strain through a sieve into a clean bowl. Refrigerate.
  • Lay out a sheet of filo pastry, brush with egg white and dust with icing sugar.
  • Place another sheet on top and repeat until you have 3 sheets in total.
  • Use a cutter to cut rounds. You will need 3 per serve.
  • Heat the clarified butter in a frying pan and cook until coloured.
  • Drain on paper.
  • Toss blackberries in the cassis.

To serve, put a small spoonful of the lemon curd on a plate, place a disk of filo on top, blackberries then lemon curd and repeat top with one more filo disk.

Prepared by

Ivonne Nathan

Culinary Skills Teacher

Trade Skills and Vocational Learning

Canberra Institute of Technology

For further information on courses in culinary visit cit.edu.au

phone (02) 6207 3188 or email [email protected].

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