The nostalgic milk tart is given an epic upgrade with a dash of almond extract, a crisp golden phyllo pastry case and sweet slices of pear. Perfect for entertaining!
Pear and phyllo pastry milk tart
HANDS-ON TIME 25 min | TOTAL TIME 40 min | SERVES 4 | VEGETARIAN
INGREDIENTS
- 10 sheets of phyllo pastry
- 100 grams butter, melted
MILK TART FILLING
- 2 1⁄2 cups full cream milk
- 1⁄2 tsp almond extract
- 1⁄2 tsp vanilla extract
- 5 egg yolks
- 3⁄4 cup sugar
- 4 tbsp cornflour
- Pinch nutmeg
- 2 tsp cinnamon
- 4 pears, thinly sliced
- 2 tsp oil
- 1⁄4 cup icing sugar, to serve
METHOD
PREHEAT the oven to 180°C and spray a pan that can go into the oven generously with cooking spray. PREPARE the base by lining layers of phyllo into the prepared pan. Make sure you brush each layer with melted butter. Once all the layers are made, pop into the oven and bake for 15 minutes. Allow to cool.
MILK TART FILLING
HEAT the milk and extracts in a medium saucepan. In a large mixing bowl, whisk together the egg, sugar, cornflour and spices. Once the milk is hot, gradually whisk it into the egg mixture. Pour back into the pan and cook over medium heat until the custard is thick and the cornflour is cooked out.
POUR the custard into the baked crust and bake for 25 minutes.
FRY the thinly sliced pears in a pan and set aside.
SERVE the custard with slices of pears and a dust of icing sugar.
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