Silky custard and buttery pastry come together in a golden syrup hug that melts on the tongue like a dessert daydream and best of all, you only need a few pantry staples.
Golden syrup custard tart
Serves 6-8
Ingredients
½ packet (250g) phyllo pastry, defrosted
½ cup (125g) butter, melted
3 cups (750ml) milk
½ cup (125ml) custard powder
½ cup (125ml) golden syrup + extra for drizzling
Method
- Preheat oven to 190°C.
- Grease a 25cm round, fluted tart tin.
- Brush a phyllo sheet with butter, fold in half and place in prepared tin.
- Repeat with remaining phyllo, making sure they overlap to form a base/shell.
- Bake for 25-30 minutes until golden brown. Set aside to cool.
- Heat milk over medium heat.
- Whisk in custard powder and golden syrup.
- Cook while stirring for about 3-5 minutes until thickened.
- Pour into pastry shell and smooth out the top.
- Chill in the fridge for 2 hours or until set.
- Drizzle with extra golden syrup just before serving.
Cook’s tips
- Replace phyllo pastry with puff pastry or short crust pastry. Be sure to weigh it down with a piece of baking paper and baking beans or rice while baking
- For an ultra-velvety finish, whisk about 1 tablespoon of butter into the custard before pouring into the tart shell.
Recipe & styling: Lichelle May
Photography: Zhann Solomons
Also read: Mini carrot cake loaves
