160g Kataifi pastry (a bit less than half a packet)
75g melted butter
½ cup caster sugar
Zest of 2 lemons
Juice of 1 lemon
3 egg yolks
75g butter, cubed
2 cups full cream milk
2 heaped tbsp. corn flour
1 tbsp sugar (to taste)
1 vanilla bean, seeds
Preheat your oven to 170 deg C.
Place the kataifi in a bowl separating the strands with your fingers to loosen the bundle.
Pour the melted butter over the kataifi working through with your hands to ensure the pastry is evenly coated.
Take small handfuls of the kataifi, laying across the pie dish, stretching out to cover the base and up the sides. Continue with remaining kataifi until the dish is covered.
Bake for 12 mins or until golden brown. Allow the pie base to cool in the pan for 5 mins before carefully placing on a wire rack to cool completely.
Fill the kataifi pie base with the cooled custard, followed by the lemon curd and top with fresh raspberries or fresh fruit of your choice. Serve immediately.
For the lemon curd
Place the sugar, lemon juice, zest and egg yolks in a bowl over a heavy-based saucepan filled with a little water on medium heat.
Whisk constantly for 10 to 15 minutes, or until mixture begins to thicken and coats the back of the spoon.
Remove from the heat and gradually whisk in butter until combined. Cover surface with cling wrap and place in the fridge for 2 hours or until chilled.
For the vanilla custard
Heat the eggs, milk, sugar, corn flour and vanilla in a heavy saucepan over medium heat.
Stir continuously until the custard begins to thicken and coats the back of the spoon.
Leave the custard to cool completely before pouring into the cooled tart case.