Vanilla Custard in Filo Pastry l Honest Mum mummy ...

My Dad, award successful restaurateur George Psarias, appeared on ITV’s Britain’s Finest Dish-The Cooks a good few years in the past now with the recipe for his custard in filo pastry tart which additionally appeared within the ebook that accompanied the collection.

It is a favorite amongst Greeks.

Elements:

• For the vanilla custard:
• 650 ml full fats milk
• Pared rind of 1/2 unwaxed lemon and grated zest of the opposite 1/2
• 3 egg yolks
• 100g caster sugar
• 20g unsalted butter, softened
• Pinch of salt
• 125 g tremendous semolina
• 1/2 vanilla pod, cut up lengthways and seeds scraped out
• 200g filo pastry
• 125g unsalted butter, melted.
• 200g caster sugar
• Pared rind and juice of 1/2 unwaxed lemon
• 1 cinnamon stick
• 2 cloves
• Splash of rose water

For the coulis

• 110g of raspberries
• 2 tsp icing sugar
• Juice of 1/2 lemon

Methodology:

To make the vanilla custard, preheat the oven to 180°C (Fuel Mark 4).

Warmth the milk with the lemon rind in a small pan to boiling level. Take away from the warmth and go away to chill for 10 minutes. Take away the lemon rind and discard. Utilizing an electrical hand-held mixer, whisk the egg yolks with the sugar in a bowl till thick and creamy.

Add the butter, lemon zest and salt and stir effectively. Then progressively add the semolina, mixing constantly.

Slowly pour within the cooled milk, mixing completely after every addition, and return the combination to a clear pan. Prepare dinner over a low warmth for 3-4 minutes, stirring sometimes, till the combination is thick sufficient to coat the again of a spoon. Take away the custard from the warmth and add the vanilla seeds.

Cowl the floor with cling movie to stop a pores and skin forming or go away to chill.

Butter a 15 x 20 cm baking tin and line the bottom with half the filo pastry, brushing every sheet with melted butter and spreading one on high of the opposite. Unfold the cooled custard evenly with a spatula over the pastry and switch the perimeters of the pastry over the custard to maintain it from oozing out.

Cowl the floor of the custard with remaining sheets of filo pastry, every brushed with melted butter. Brush the highest with extra melted butter and seal the perimeters with just a little chilly water. Rating the highest layer of pastry with a pointy knife diagonally throughout the tin about 8cm aside and in each instructions to type diamond shapes. Bake within the oven for 30-35 minutes till golden brown.

Take away from the oven and permit to chill earlier than reducing into six slices.

For the syrup, put the sugar, lemon rind, cinnamon and cloves with 150ml of water right into a pan. Convey to the boil, cut back the warmth and simmer for about 5 minutes. Then add the lemon juice and rose water and simmer for an additional 2-3 minutes. Pressure the cinnamon stick, lemon rind and cloves out of the recent syrup earlier than pouring it fastidiously everywhere in the chilly pastry.

To make the coulis, put the raspberries, icing sugar, lemon juice and rose water right into a blender along with 1 tbsp of water and mix for just a few seconds. Cross via a sieve to take away the seeds.

To serve, place a custard slice within the centre of every plate and drizzle the coulis round it. Beautify with the raspberries and mud with icing sugar.

If that each one appears like an excessive amount of laborious work, why not pop over to the Olive Tree Greek restaurants in Leeds and eat it there!