8 sheets of phyllo pastry
1/2 stick melted butter
1 1/4 cups heavy cream
3 eggs
1 tbsp lemon zest
3/4 cup granulated sugar
1 tsp vanilla extact
1/2 cup blueberries
Icing sugar
Preheat Fritaire to 320F
Grease a 8-inch springform pan with butter
Brush each sheet of phyllo with melted butter
Working with 2 phyllo sheets at a time, crinkle the sheets together and arrange them in a circular motion in the pan.
Brush the top with the remaining butter and sprinkle with about a tablespoon of granulated sugar. Bake for 15 minutes until golden.
Combine heavy cream, eggs, remaining sugar, lemon zest and vanilla extract together into a pitcher and whisk until smooth.
Pour cream mixture over phyllo pastry and scatter with blueberries and strawberries, pushing some slightly into pastry.
Cover with foil and place into your Fritaire.
Bake for 40 minutes.
Remove foil and cook for a further 5 minutes or until the pastry is golden.
Carefully remove from Fritaire. Drizzle with a little extra honey and dust with icing sugar. Serve warm.
