Friday, June 26, 2015

Greek Custard Tart

If like us cooking is therapy to you, spend some time in the kitchen this weekend and treat your family to this deliciously sweet custard tart. 

Greek Custard Tart
Serves 8 -10

For the syrup:
300g sugar
2 cinnamon sticks
1t lemon juice
1 ½ cups water

For the filling:
6 cups full cream milk
150g sugar
250g butter
Peel of 1 orange cut in strips
200 ml Tasty Wheat
6 egg yolks beaten

For the pastry:
500g phyllo pastry (defrosted)
100g butter melted
1T cinnamon sugar

For the syrup:
Boil sugar, cinnamon sticks, lemon juice and water for about 10 minutes until thick and syrupy.Callow to cool down.
For the filling:
Heat milk, butter, sugar and orange peel over medium heat.
Add Tasty Wheat just before the milk starts boiling.
Cook while stirring until the filling is thick and creamy.
Cool down, and then add beaten egg yolks – mix well.
Remove orange peel.
For the pastry:
Brush a baking dish with melted butter.
Line the dish with 6 sheets of phyllo pastry brushing each one with melted butter.
Pour custard into dish and top with another 7 phyllo sheets brushed with butter.
Sprinkle with cinnamon sugar.

Bake in pre-heated oven for 20 minutes at 190°C and then for another 30-35 minutes at a 160°C, until golden brown.
Pour the syrup over the tart as it comes out of the oven.
Allow to cool to lukewarm before slicing and serving.
Drizzle with some remaining syrup or honey (optional) and dust with cinnamon powder.
Serve it with good strong coffee.

Tips: - To stretch the butter for brushing you can mix in a bit of cooking oil.
         - Use the egg whites to make meringues.

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