Ingredients
Serves 12
For the tart base
375g Antoniou Fillo Pastry
150g unsalted butter, melted
For the custard
10 egg yolks
½ cup corn flour
5 ½ cups full cream milk
¾ cup caster sugar
1 teaspoon vanilla bean paste
3-4 figs – mashed
3-4 figs – sliced thin
Method
Before you begin this Fillo Pastry recipe, take your Filo Pastry out of the fridge to bring it up to room temperature in its packaging.
Preheat your oven to 170 degrees Celsius.
To make the Fillo Pastry base
Brush a sheet of Fillo Pastry generously with butter then lay it over half a 33cm round tray, allowing overhang. Brush another sheet of Fillo Pastry and place it directly opposite the first sheet ensuring they overlap slightly in the centre of the tray. Butter another sheet of Fillo Pastry and place it horizontally on top of where the two previous pieces overlap, then place another buttered Fillo sheet opposite it. Repeat this method with the remainder of the Fillo Pastry from the packet.
To make the custard
In a bowl combine the egg yolks and corn flour, whisk until well combined. Set aside.
In a saucepan, warm the milk, sugar and vanilla but do not let it boil. Stream half of the milk carefully into the egg mixture and whisk quickly to avoid scrambling. Pour the egg mixture into the saucepan with the remaining milk over medium heat. Whisk continuously until the custard forms and thickens.
Assembling the tart
Pour the hot custard directly into the Fillo lined tray. Spoon over the mashed fig and marble it into the hot custard. Bring in the overhanging Fillo Pastry layers by rolling and scrunching them in to create a crust around the custard. Brush the scrunched Fillo Pastry with melted butter. Add the sliced figs onto the custard.
Bake for approximately 40 minutes or until the Fillo Pastry is golden around the edges. It’s important not to over bake the tart, as the custard can split. Allow to cool for 30 minutes before cutting and serving.
Recipe, video & Photography: Mary Politis from Mary’s Kouzina
Watch this video to learn how to make a Baked Fig and Custard Tart using Fillo Pastry