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

1. Preheat oven to 190°C.
2. Grease a 25cm round, fluted tart tin. 
3. Brush a phyllo sheet with butter, fold in half and place in prepared tin. 
4. Repeat with remaining phyllo, making sure they overlap to form a base/shell. 
5. Bake for 25-30 minutes until golden brown. Set aside to cool.
6. Heat milk over medium heat.
7. Whisk in custard powder and golden syrup.
8. Cook while stirring for about 3-5 minutes until thickened.
9. Pour into pastry shell and smooth out the top. 
10. Chill in the fridge for 2 hours or until set.
11. Drizzle with extra golden syrup just before serving.

Cook’s tips 

1. 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
2. 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

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