Strawberry Custard Filo Tart

Strawberry Custard Filo Tart

Strawberry Custard Filo Tart

By: Georgia Harding

This strawberry-topped custard tart has pastry throughout the filling, giving each bite a perfect balance of sweet custard, strawberries, crunchy flaked almonds and delicious filo pastry.


Servings

4

Prep time

Cook time

Recipe


Ingredients

  • 1 free-range or organic egg, beaten
  • 2 tbsp rice-malt syrup, honey or maple syrup (increase to 3 tbsp for a sweet custard)
  • 1 tbsp corn flour
  • 270mL canned coconut milk
  • 1 tsp vanilla
  • Juice & zest, ½ lemon
  • 6 filo pastry sheets
  • 50g butter, melted, to brush the pastry
  • 100g strawberries, quartered
  • ¼ cup flaked almonds
  • 1 tsp rice-malt syrup, honey or maple syrup

Method


  • Preheat the oven to 180°C fan-forced. Line a quiche or pie tin with baking paper or grease well.
  • Start with making the custard. Place all the ingredients in a small saucepan and heat over a medium heat, whisking well until it thickens (about 5 mins).
  • Remove from the heat and set aside.
  • Brush a sheet of the filo with butter and place another on top and brush it too. Place across 1 side of the tin, tucking in any pastry that spills over the edge. Repeat to cover the other side of the tin (so 4 sheets of filo form the base).
  • Brush 1 piece of filo and fold into a 2cm rough strip. Starting from the centre of the tin, make a coil. Repeat with another piece of filo so there is a coil with a 1cm or so gap inside the tin. Bake on the bottom shelf of the oven for 10 mins.
  • Pipe the cooled custard between the layers of filo (you can use a piping bag or cut the corner from a snap-lock bag and fill to pipe). Add the strawberry pieces and toss the flaked almonds in the honey and scatter on top of the tart.
  • Bake for another 15 mins.
  • Allow to cool on a wire rack before cutting and enjoying.

  

Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!

Georgia Harding

Georgia Harding

Georgia Harding is a naturopath with almost 20 years experience, a mother and a passionate health educator. After many years consulting in a busy practice, lecturing in natural medicine and sharing her knowledge on talkback radio, Georgia decided to reach out and share her passion for holistic health by developing her blog, Well Nourished.
On her website, she shares fad-free health advice and intolerance/allergy-friendly recipes to inspire people to live happy, healthy lives and create delicious food memories.

Georgia’s ebook Rise and Shine: A Well Nourished Breakfast will inspire and guide you to prepare the most important meal of the day in just minutes. Her latest ebook The Well Nourished Lunch Box contains over 50 nut-free, allergy-friendly wholefood sweet and savoury snacks, lunches and meals to inspire you to pack a nourishing lunch box that your kids will love to eat and you will love to make.

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