Ingredients
For the base
1 tbsp breadcrumbs
1 tbsp sugar
8 sheets Antoniou Fillo Pastry
150 g butter, melted
For the filling
5 eggs
240 g caster sugar
170 ml pure cream (pouring cream, not thickened)
zest and juice of 3 lemons
extra lemon slices for decorating
Fresh mint for decorating
Blueberries for decorating
Recipe tips
Fluted pie tin
We used a fluted pie tin measuring 26cm in diameter.
Puncture the Fillo base with a fork
This helps prevent the Fillo Pastry from puffing up as it cooks.
Method
Before you begin this Fillo Pastry recipe, take your packet of Fillo Pastry out of the fridge, still in its plastic bag and allow it to come up to room temperature.
Combine the breadcrumbs and sugar in a small bowl and set aside.
Preheat your oven to 180 degrees Celsius (not fan forced). Brush a 26cm tart tin with a removable base with butter.
Preparing the Fillo tart base
Lay one sheet of Fillo on a clean bench and brush liberally with butter. Sprinkle a few pinches of the sugar/breadcrumb mixture ensuring it covers the whole sheet. Fold in half, brush with butter and place into the base of the tart tin.
Repeat with the remaining Fillo sheets, placing each sheet in a “circular star shape” pattern and making sure to sprinkle a little of the breadcrumb/sugar mixture between each layer.
Press the Fillo into the sides of the tin to form the crust and cut any excess hanging from the sides.
Prick the base with a fork, line with non-stick baking paper, fill with pastry weights and bake in the oven for 15 mins.
Remove baking paper and weights and continue to cook for a further 5 mins uncovered. Once cooked set aside and allow it to cool.
Lemon filling
While the base is cooling whisk the eggs and caster sugar in a bowl and mix well. Add the cream, zest and lemon juice and mix again until well combined.
Pour the lemon mixture into the Fillo tart base and bake in a 170 degrees Celsius oven (not fan forced) for 30-35 mins, until the mixture has set.
Allow the lemon tart to cool completely before dusting with icing sugar, decorating with lemon slices, blueberries and mint. Serve with cream.
Recipe, styling and video by Souvlaki for the Soul.