Filo custard and jam tart
Filo custard and jam tart
For an extra step. once baked and just out of the oven, Brush immediately with an orange syrup made with 50ml of water and 50g of sugar and 2 strips of orange zest, simmered into a syrup. This will help keep a shin on the tart and make it extra flavoursome. Add some pistachios or almond to bring it closer to a Greek original version!
Ingredients
- 375 g filo pastry
- 100 g butter melted
- 3 tbsp blackcurrant jam Wexford Home Perserves
- 250 ml milk
- 75 g caster sugar
- 2-3 eggs
- 1 tsp vanilla extract
- ¼ orange zest
Instructions
- Preheat the oven to 180˚C.
- Melt the butter some a tablespoon of jam. Remove from the heat and set aside.
- Lay a sheet of filo at the time on a work surface and brush with some jam and some of the melted flavoured butter. fold using the longest side into 5-6 to create bands of filo pastry.
- Repeat until all the filo is used.
- place in the tart shell starting from the centre to create a spiral. Adding more waved filo pastry until the whole tart shell is filled.
- transfer the tart in the oven for 10-15 minutes to allow the filo to crisp up.
- In the meantime, Prepare the custard mixture. In a bowl, combine the milk with the caster sugar, lemon zest and vanilla extract and eggs. Keep aside.
- Once the filo is baked, remove from the oven and drop the oven temperature to 150˚C.
- Pour the custard mixture over the filo.
- Spoon extra jam if desired and place back in the oven at 150˚C for 25-30 minutes until the custard is just set.
- Remove from the oven and set aside to cool for 30 minutes.i like to serve this dessert at room temperature within a few hours but it can be served the next day too!
