Strawberry Custard Filo Tart

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.