Greek Semolina Custard Tart
This week’s recipe of the week is Greek Semolina Custard Tart inspired by Anna Polyviou’s recipe in Delicious Magazine May 2021. An adaptation of a traditional Greek dish of Galaktoboureko. Crispy filo pastry and firm vanilla custard with jam syrup.
1 vanilla bean, split, seeds scraped
100g caster sugar
125g fine semolina
Zest of 1 lemon
175g unsalted butter, chopped
16 sheets fresh filo pastry (we use Antoniou Filo)
150g berry jam (we use raspberry)
75g caster sugar
Juice of 1/2 lemon
1 cinnamon quill
- For the syrup, place all ingredients and 90ml water in a medium saucepan over medium heat.
- Bring to the boil, stirring occasionally, until the sugar has dissolved.
- Remove from the heat and place in the fridge to chill, ideally overnight.
- Place milk and vanilla seeds in a medium saucepan over medium heat and bring to the boil.
- In a separate bowl, whisk together eggs and sugar until pale.
- Add semolina and whisk until combined.
- Once the milk has come to the boil, add the semolina and egg mixture, whisking consistently.
- Whisk for 8-10 minutes until thick and smooth. Remove from the heat and whisk in 25g butter and lemon zest.
- Cover the surface directly with plastic wrap (this stops a skin forming) and set aside.
- Preheat oven to 180 degrees celcius.
- Melt remaining 150g butter in a small saucepan.
- Lightly brush a 24cm diameter, 3cm deep tart pan with a little of the melted butter.
- Lay 1 sheet of filo in the base of the tart pan with a little of the melted butter.
- Top with another sheet of filo, this time with the long edge facing you, and brush with more butter.
- Repeat layering until you have used 8 sheets in total.
- Spread semolina filling over the base of the tart and top evenly with jam.
- Layer over another 8 sheets of filo in alternating directions as above, brushing in between each layer with butter.
- Trim off excess pastry, leaving about 3cm overhanging, and fold the edges over the top. Using a small sharp knife, score the top of the galaktoboureko into 8 triangles (don’t cut all the way to the base).
- Brush top with butter.
- Bake for 50 minutes or until golden and crisp on top. Remove from the oven and pour over cold syrup, to serve.