Filo custard tart

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How to make Filo custard tart

  • Yield : 8
  • Prep Time : 0:30
  • Cook Time : 0:40
  • Total Time : 1:10

Ingredients

  • 1 1/2 tablespoons custard powder
  • 1 tablespoon icing sugar mixture
  • 2 tablespoons milk, plus 11/4 cups extra
  • 12 sheets filo pastry
  • 60g butter, melted
  • 1/4 cup chopped walnuts
  • 1/3 cup honey
  • Cinnamon sugar, to serve

Method

  • Step 1 Whisk custard powder, icing sugar and milk in a small saucepan. Slowly whisk in extra milk. Place over medium heat. Cook, stirring constantly, for 6 minutes or until custard bubbles and thickens. Transfer to a heatproof bowl. Cover surface with plastic wrap. Cool 20 minutes. Refrigerate until cold.
  • Step 2 Preheat oven to 180C/160C fan-forced. Grease base and sides of a 23cm round (base) springform pan.
  • Step 3 Brush 1 filo sheet with butter. Top with another sheet. Brush with butter. Fold in half and place in base of prepared pan, tucking sides to create a border. Brush another filo sheet with butter, then fold in a pleated pattern at 2cm intervals. Starting from the centre of the tin, coil folded pastry around centre. Repeat with remaining butter and filo until you have filled the pan.
  • Step 4 Place custard into a snap-lock bag. Snip off 1 corner. Pipe custard between coils of pastry. Bake for 35 minutes or until pastry is golden. browns. Cool for 5 minutes.
  • Step 5 Place walnuts in a small frying pan over medium-high heat. Cook, stirring occasionally, for 3 minutes or until toasted. Add honey. Cook, stirring, for 1 minute or until honey coats walnuts.
  • Step 6 Drizzle tart with walnut mixture. Dust tart with cinnamon sugar. Serve.

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