Ingredients
Makes 18 Tarts
375g Antoniou Fillo Pastry
250g unsalted butter, melted
For the custard
750ml milk
¾ cup (130g) fine semolina
½ cup (115g) caster sugar
1 teaspoon vanilla bean paste
Zest of one lemon
50g butter
2 eggs
125g blueberries
For decorating
Icing sugar
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 180 degrees Celsius fan forced.
To make the Custard
Place the milk, semolina, caster sugar, vanilla bean paste and lemon zest into a saucepan over medium heat. Stir the ingredients until they are well combined and continue stirring until the custard thickens, approximately 5-7 miniutes. Remove from the heat and mix in the butter. Then whisk in the eggs. (The custard can be prepared ahead of time. Cover with cling wrap, so that it is touching the custard, and refrigerate).
To make the Tarts
You will need one and a half 12-hole muffin tins for this recipe. Brush your muffin tins with melted butter.
Lay six sheets of Fillo Pastry onto your bench, brushing each sheet with butter. Cut the sheets into eight even pieces. Transfer one of the pieces into the muffin tin, pushing it in and folding in the sides to form a tart case. Repeat with remaining pastry and butter.
Fill each tart case with two tablespoon of the custard mixture. Top with 3 blueberries.
Bake for 30-35 minutes or until the pastry turns a deep golden and the custard is just set. Allow to sit for at least 10 minutes then transfer them to a wire rack. Dust with icing sugar.
Learn how to make Lemon and Blueberry Custard Tarts