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Filo custard pie

Filo custard pie with the first slice cut out

Filo custard pie

Name: Filo custard pie
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 6
Ingredients: 250ml milk; 150ml double cream; 2 egg yolks (freeze the whites for another recipe); 50g white caster sugar; 2 tbsp instant custard powder; 40g icing sugar plus extra for dusting; 1 tsp ground cinnamon; 40g butter melted; 5 large filo pastry sheets

Barney Desmazery

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Serves 6

Easy

Prep: 20 mins

Cook: 40 mins

A star rating of 4.5 out of 5.7 ratingsRate

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Make our crowd-pleasing filo custard tart. A custard tart can be tricky to get right but this version is just as impressive but much easier to make

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

250ml milk
150ml double cream
2 egg yolks

(freeze the whites for another recipe)
50g white caster sugar
2 tbsp instant custard powder

For the pastry

40g icing sugar

plus extra for dusting
1 tsp ground cinnamon
40g butter

melted
5 large filo pastry

sheets

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Nutrition: Per serving

kcal350
fat23g
saturates13g
carbs32g
sugars18g
fibre1g
protein4g
salt0.4g

Method

step 1

Pour the milk and cream into a saucepan over a low heat and warm until just simmering, then remove from the heat. Meanwhile, tip the egg yolks into a bowl, add the sugar and custard powder, and whisk together until smooth. Pour over the warm cream mixture, stir well, then pour back into the pan. Cook over a medium heat for about 5 mins, stirring constantly, until you have a thick custard. Cover the surface with baking parchment or wax wrap so it doesn’t form a skin. Will keep covered and chilled for up to three days.
step 2

To assemble the pie, mix the icing sugar and cinnamon together in a bowl and set aside. Brush a 22cm loose-bottomed cake tin with some of the butter. Unravel the filo pastry and drape a sheet into the cake tin with some overhang. Brush with more butter, and dust with a little of the cinnamon sugar. Repeat with another sheet of pastry, turning it by about 45 degrees over the first, then do the same again with the last three pastry sheets, always brushing with butter and dusting with the sugar. Spoon in and smooth over the custard filling, then pull the overhanging pastry up and towards the centre, scrunching it to enclose the filling. Drizzle with any remaining butter and dust with all but about 1 tbsp of the sugar mix.
step 3

Heat the oven to 180C/160C fan/gas 4. Put the tin on a baking tray and bake for 30-35 mins until the pastry is crisp and golden brown. Leave to cool a little, then carefully remove from the tin and transfer to a serving plate. Leave to cool completely to room temperature. Will keep for up to a day, covered, at room temperature. Dust with a little icing sugar and cut into wedges to serve.

Recipe from Good Food magazine, October 2022

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A star rating of 4.5 out of 5.7 ratings

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