Ingredients
Makes 20 tarts
150ml water
150ml caster sugar
4 eggs
250ml milk
1 tsp vanilla extract
Pinch salt
10 sheets Antoniou Fillo Pastry
150g butter, melted
Recipe tips
Tart tins
For this fillo pastry recipe we used loose base fluted tart tins by Bakers Secret, that measure 8cm in diameter.
Method
For this Filo Pastry recipe, take your Filo Pastry out of the refrigerator and bring it up to room temperature.
Preheat your oven to 170 degrees Celsius.
Place the water and sugar in a saucepan over a medium heat. Allow the mixture to come to a boil and then reduce to low and simmer for 5 minutes. Allow the mixture to cool completely before using.
Beat eggs, milk, vanilla extract and salt until well combined. Add the cooled sugar syrup and whisk thoroughly. Strain the egg tart mixture through a sieve two times, to ensure it is silky and smooth and free from any debris. Set aside.
Prepare your tart tins by brushing liberally with melted butter.
Take a sheet of filo pastry and lay it on a clean bench, the longer edge facing you and brush liberally with melted butter. Cut the fillo sheet into 8 even rectangles.
To construct a tart, place 4 of the cut fillo rectangles into the tart tin to form a star shape. Gently press the fillo into the tin and fold over the excess. Brush with more butter and fill the tart with the egg mixture.
Repeat the process for the remainder of the tarts. Cook the tarts for 20 minutes or until golden and the egg mixture is cooked through.
Allow to cool before serving.
Recipe, styling and photography by Souvlaki for the Soul.
How to make Filo Pastry tart cases