Greek Custard Tarts

Serves 6
Time 1 hour


1 cup natural sweetener

4 eggs

1 tsp orange blossom 

1 tbsp cornflour 

2 tbsp all-purpose flour

4 cups oat milk

1 tsp vanilla essence

4 sheets filo pastry

1 cup butter, melted


Preheat the oven to 180°C.

In a large bowl whisk sugar, eggs, orange blossom and flour, ensuring the sugar and flour have dissolved. 

Pour the milk and vanilla into a saucepan and gently warm. Ladle 1/3 of the warmed milk into the flour mixture and stir. Add the flour mixture into the saucepan with the remaining warm milk. Whisk very quickly, until the mixture has thickened and is smooth and creamy. This should take 5-10 minutes. Set aside to cool. 

On a clean surface, layer the filo pastry, brushing each butter. Repeat until have around 8 buttered layers. Separate piles of 4 sheets each. Cut the layers into 4 pieces horizontally. For each parcel spoon 1 large tablespoon of custard mix into each parcel and fold flaps over the filling. 

Brush the top with butter. Bake for 20-30 minutes or until golden.