Lisa Faulkner’s Greek custard tart
Tuesday, August 6, 2019
In Greece this gorgeous tart is more commonly known as galaktoboureko – layers of filo pastry enclosing a thick custard, then soaked with a lemon-spiked syrup. Lisa’s recipe tastes just like a Greek holiday – it’s a must-try recipe.
Ingredients
1 litre milk
3 medium eggs, plus 2 egg yolks
100g caster sugar
100g fine semolina
2 tsp vanilla extract
120g unsalted butter, melted, plus extra for greasing
225g filo pastry
For the syrup
150g caster sugar
2 tsp lemon juice
1 tsp vanilla extract
Method
Heat the oven to 190°C/gas 5. Brush a 23 x 30cm ovenproof dish or baking tin with melted butter.
Pour the milk into a pan and bring to just below boiling point, then remove from the heat and allow to cool slightly.
In a bowl, lightly beat the eggs, egg yolks and sugar together until thoroughly blended. Stir in the semolina. Transfer the mixture to a large heavy pan and pour in the hot milk, stirring constantly. Simmer over a low heat, still stirring, for about 10 minutes until smooth and thick. Remove from the heat, add the vanilla extract and 3–4 tablespoons of the melted butter.
Full instructions recipe visit: https://www.deliciousmagazine.co.uk
Ingredients
1 litre milk
3 medium eggs, plus 2 egg yolks
100g caster sugar
100g fine semolina
2 tsp vanilla extract
120g unsalted butter, melted, plus extra for greasing
225g filo pastry
For the syrup
150g caster sugar
2 tsp lemon juice
1 tsp vanilla extract
Method
Heat the oven to 190°C/gas 5. Brush a 23 x 30cm ovenproof dish or baking tin with melted butter.
Pour the milk into a pan and bring to just below boiling point, then remove from the heat and allow to cool slightly.
In a bowl, lightly beat the eggs, egg yolks and sugar together until thoroughly blended. Stir in the semolina. Transfer the mixture to a large heavy pan and pour in the hot milk, stirring constantly. Simmer over a low heat, still stirring, for about 10 minutes until smooth and thick. Remove from the heat, add the vanilla extract and 3–4 tablespoons of the melted butter.
Full instructions recipe visit: https://www.deliciousmagazine.co.uk