Filo pastry custard tart

Name: Filo pastry custard tart
Cuisine: British
Ingredients: 4 filo pastry sheets; 3 eggs; 375 ml milk; 1 tsp vanilla extract; 30 gr sugar; 1.5 tbsp corn flour; 1.5 tbsp all purpose flour; 1 selection of fresh fruit; 1 tbsp icing sugar

Maarten Odding @maart

Bristol

A good way of using your leftover filo pastry sheets

Maarten Odding @maart

Bristol

A good way of using your leftover filo pastry sheets

Saved

Ingredients

4filo pastry sheets
3eggs
375 mlmilk
1 tspvanilla extract
30 grsugar
1.5 tbspcorn flour
1.5 tbspall purpose flour
1selection of fresh fruit
1 tbspicing sugar

Saved

Steps

1

Pre-heat the oven to 180c. Split your eggs and put the yolks in a mixing bow. Lay out your filo pastry sheets in a baking tin, making sure you have created a border. Brush each sheet with with the leftover egg white. Put in the oven until golden brown.
2

Pour the milk in a saucepan, add the vanilla extract, and put on a low heat. Turn off the heat just before the milk starts to boil.
3

Add the flour, sugar, corn flour and all purpose flour to the egg yolks in the mixing bowl and mix until light and fluffy.
4

Add the milk slowly to your mixture and mix well. When mixed, put it back in the pan on a very low heat until the custard has the right thickness. Let the custard cool off.
5

When the custard has cooled off, take your filo pastry case, add the custard, and chop up some fresh fruit to decorate. Finish off with some icing sugar.