Strawberry Custard Filo Tart
Strawberry Custard Filo Tart
This strawberry-topped custard tart has pastry throughout the filling, giving each bite a perfect balance of sweet custard, strawberries, crunchy flaked almonds and delicious filo pastry.
Servings
4
Prep time
Cook time
Recipe
Ingredients
- 1 free-range or organic egg, beaten
- 2 tbsp rice-malt syrup, honey or maple syrup (increase to 3 tbsp for a sweet custard)
- 1 tbsp corn flour
- 270mL canned coconut milk
- 1 tsp vanilla
- Juice & zest, ½ lemon
- 6 filo pastry sheets
- 50g butter, melted, to brush the pastry
- 100g strawberries, quartered
- ¼ cup flaked almonds
- 1 tsp rice-malt syrup, honey or maple syrup
Method
- Preheat the oven to 180°C fan-forced. Line a quiche or pie tin with baking paper or grease well.
- Start with making the custard. Place all the ingredients in a small saucepan and heat over a medium heat, whisking well until it thickens (about 5 mins).
- Remove from the heat and set aside.
- Brush a sheet of the filo with butter and place another on top and brush it too. Place across 1 side of the tin, tucking in any pastry that spills over the edge. Repeat to cover the other side of the tin (so 4 sheets of filo form the base).
- Brush 1 piece of filo and fold into a 2cm rough strip. Starting from the centre of the tin, make a coil. Repeat with another piece of filo so there is a coil with a 1cm or so gap inside the tin. Bake on the bottom shelf of the oven for 10 mins.
- Pipe the cooled custard between the layers of filo (you can use a piping bag or cut the corner from a snap-lock bag and fill to pipe). Add the strawberry pieces and toss the flaked almonds in the honey and scatter on top of the tart.
- Bake for another 15 mins.
- Allow to cool on a wire rack before cutting and enjoying.
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