Desserts & Baking

Almond custard tarts

12
Easy
30 minutes
12 minutes
Wine/Spirit Pairing
Nederburg Winemaster’s Reserve Range Noble Late Harvest 2009

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Ingredients

Method
  • 4 phyllo pastry sheets
  • 60 g melted butter
  • Cinnamon sugar or icing sugar for sprinkling
  • For the filling, mix:

  • ½ x 500 ml fresh custard tub
  • 100 g ground almonds
  • 50 g sponge finger biscuits, finely crushed
  • 1 t vanilla extract
  • Cinnamon sugar or icing sugar for sprinkling

Method

Ingredients

Preheat the oven to 190°C.

Brush each sheet of phyllo pastry with melted butter and sandwich together. Cut into 12 squares, then fit, buttered side down, into 12 small muffin moulds.

Fill each pastry case with 2 T filling, then brush with melted butter.

Bake for 12 minutes or until crisp and golden.

Serve warm sprinkled with cinnamon or icing sugar.

Phillippa Cheifitz

Recipe by: Phillippa Cheifitz

Regular TASTE contributor Phillippa is a well-known South African author and food writer, and has won many awards, both for her magazine features and her cookbooks.

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