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Filo custard tart
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Prep Time:
30 minutes
Cook Time:
40 minutes
Total Time:
70 minutes
Crispy filo pastry spiraled around creamy custard - your new favorite dessert!
Ingredients:
  • 15.00 gm custard powder
  • 12.00 gm icing sugar mixture
  • 41.20 gm milk, plus 1 1/4 cups extra
  • 12 sheets filo pastry
  • 60g butter, melted
  • 28.75 gm chopped walnuts
  • 117.98 gm honey
  • Cinnamon sugar, to serve
Instructions:
  • In a small saucepan, whisk together custard powder, icing sugar, and milk. Gradually whisk in additional milk. Heat over medium heat, stirring constantly, until the custard bubbles and thickens, which should take about 6 minutes. Transfer to a heatproof bowl, cover with plastic wrap touching the surface, let cool for 20 minutes, then refrigerate until cold.
  • Preheat your oven to 180C/160C fan-forced, then generously grease a 23cm round springform pan.
  • Layer 1 filo sheet with butter, add another sheet, and brush with butter. Fold in half and place in prepared pan, tucking sides for a border. Brush another filo sheet with butter, fold in pleated pattern at 2cm intervals. Starting from the center of the pan, coil the folded pastry around the center. Repeat with remaining butter and filo sheets to fill the pan.
  • Transfer the custard into a resealable bag and cut off a corner. Squeeze the custard between the coils of the pastry. Bake until the pastry is golden brown, about 35 minutes. Allow it to cool for 5 minutes before serving.
  • Toast walnuts in a small frying pan over medium-high heat, stirring occasionally for 3 minutes until fragrant. Add honey and stir for 1 minute until walnuts are coated.
  • Drizzle the tart with the walnut mixture, dust it with cinnamon sugar, and serve.

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