Baklava Custard Tart
This recipe combines the flavors of baklava and custard in a delightful tart. A creamy filling is poured over layers of buttered filo pastry. It's baked until golden brown and then drenched in a fragrant sugar syrup.
Ingredients
- 1 cup milk
- 1 cup heavy cream
- 3 tablespoons cornflour
- 1/2 cup sugar
- 1 tablespoon orange blossom water
- 1/4 cup water
- 1 can condensed milk optional
- 1/2 cup melted butter
- 6-7 sheets filo pastry
- 1/4 cup pistachios or any nuts of your choice for topping
For the sugar syrup:
- 1/2 cup water
- 1/2 cup sugar
- 1 tablespoon orange or rose blossom water
- Juice of 1 lemon
- 3 cardamom pods
Instructions
Prepare the Filling:
- In a saucepan, mix milk, heavy cream, cornflour, sugar, and orange blossom water.
- Cook on low heat until thickened. Use a whisk to stir constantly to prevent lumps from forming .
- Optional: Stir in condensed milk for extra sweetness.
Prepare the Filo Layers:
- Preheat the oven to 350°F (180°C).
- Brush an oven-proof dish with melted butter.
- Layer 6-7 sheets of filo pastry in the dish, brushing each layer with melted butter.
Assemble the Tart:
- Pour the prepared filling onto the filo pastry layers.
- Fold over the edges of the filo pastry and trim off any excess.
- Layer another 6-7 sheets of filo pastry on top, brushing each layer with melted butter.
- Cut the top layer of filo pastry into desired shapes for easier serving.
Bake:
- Bake the tart in the preheated oven until golden brown, about 25-30 minutes.
Prepare the Sugar Syrup:
- While the tart is baking, make the sugar syrup by heating water, sugar, cardamom pods, orange or rose blossom water, and lemon juice in a saucepan until the sugar is dissolved.
Finish and Serve:
- Once the tart is baked, remove it from the oven and immediately pour the sugar syrup over it while it's still hot.
- Allow the tart to cool slightly before serving and top with crushed pistachios .
- Serve slices of the baklava custard tart warm, drizzled with extra sugar syrup if desired.