Berry Custard Filo Tart
A berrylicious tart by Justine Schofield from Everyday Gourmet
- 1 hour 15 minutes
- 8 servings
- 6 sheets filo pastry
- 50 grams butter, melted
- 4 free-range eggs
- 2 free-range egg yolks
- 1 teaspoon vanilla bean paste
- 150 grams (⅔ cup) caster sugar
- 400 millilitres thickened cream
- 70 grams (⅔ cup) almond meal
- 200 grams mixed berries of choice – fresh or frozen
- Icing sugar, to dust, extra berries and double cream, if desired
- Preheat oven to 180°C.
- Cut filo sheets in half widthwise. Place filo on a clean surface. Cover with a damp tea towel to prevent drying out. Brush 2 halves with butter, stack and place in a lightly oiled 23cm (3 to 4cm depth) round loose-based tart tin, pressing into corners. Repeat with remaining pastry in batches of 2 halves, placing pastry in alternate directions, to cover base and side. Using scissors, trim pastry to extend 1.5cm beyond rim.
- Place the eggs, yolks, vanilla, and caster sugar in a large bowl and whisk until sugar dissolves into eggs. Add the cream and the almond meal and whisk well to combine.
- Pour the custard mixture into the tart shell, top custard with berries and bake for 40 to 45 minutes or until custard is firm, reducing heat if pastry is over browning. Set aside to cool for 15 minutes before removing from tin.
- Cut into slices and serve dusted with icing sugar, with extra berries and double cream, if desired.
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