Greek Milk Custard Tart


for the Custard Tart

3 eggs, separated

1/2 cup powdered sugar

2 tsp vanilla bean paste

3/4 cup semolina

4 cups milk, warmed

8 sheets filo pastry

1/4 cup butter, melted

For the Orange Syrup

1 cup powdered sugar

1 cup water

1/3 cup orange juice

1 strip orange peel

1 cinnamon stick

For the Custard Tart

Preheat your oven to 350, then Grease a 9" x 9" cake pan with melted butter.

Whisk egg yolks, sugar and vanilla bean paste in a bowl until pale and creamy.

Gradually add the semolina and milk, then pour into a saucepan.

Cook over low heat, stirring, for 5 minutes or until custard thickens.

Remove from heat and set aside to cool.

Use an electric mixer to whisk eggwhites in a bowl until soft peaks form.

Add half the eggwhite to custard mixture and gently fold until just combined.

Add remaining eggwhites, then gently fold to combine.

Place a filo sheet on a 10" x 10" piece of parchment paper, then brush with butter.

Top with a filo sheet and brush with butter, then continue layering with remaining filo and butter.

Line prepared pan with pastry, then pour custard mixture over pastry.

Fold pastry over custard to enclose.

Use a small, sharp knife to cut the top of the filo into a diamond pattern.

Bake for 50 minutes or until golden brown.

For the Orange Syrup

Put sugar, water, juice, peel and cinnamon in a saucepan over medium heat.

Cook, stirring, for 2 to 3 minutes or until sugar dissolves.

Increase heat to high, then bring to the boil.

Cook for 5 minutes or until syrup thickens.

Pour hot syrup over filo.

Set aside to cool completely.

Cut into diamonds to serve. Enjoy!
Thanks for Shopping at Gene's Fine Foods!

Return to Recipes