Berry Custard Filo Tart

Cook time 1 hour 15 minutes
Servings 8


6 sheets filo pastry
50g butter, melted
4 free range eggs
2 free range egg yolks
1 tsp vanilla bean paste
150g (2/3 cup) caster sugar
400ml thickened cream
70g (2/3 cup) almond meal
200g mixed berries of choice – fresh or frozen
Icing sugar, to dust, extra berries and double cream, if desired

Berry Custard Filo Tart


Preheat oven to 180°C.

Cut filo sheets in half widthwise and place on a clean surface. Cover with a damp tea towel to prevent drying out. Brush two halves with butter, stack and place in a lightly oiled 23cm (3-4cm depth) round loose-based tart tin, pressing into corners. Repeat with remaining pastry in batches of two 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 40-45 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.