The farmer is a huge custard tart fan-specially pastel de nata and I love baklava so I decided to combine the two in this recipe.
Rather than using puff pastry, I brushed melted butter and honey on the filo layers and then poured in the custard when it was cool.
It’s a great way to use up eggs and they are very yummy. I sprinkled chopped pistachios and dried rose petals on the top for an extra baklava flavour.
You Will Need
For the pastry:
A pack of filo pastry
One tablespoon of butter
One tablespoon of honey
For the custard:
400ml of milk or cream
2 egg yolks and one whole egg
4 ounces of caster sugar
2 tablespoons of cornflour
Put the cornflour eggs and sugar in a pan and mix to form a paste. Gradually add the milk or cream until it is smooth and bring to the boil. You should keep stirring but I did leave it a bit to assemble the pastry.
Melt the butter and stir the honey into it. Brush a cake tray with the mixture and layer up little square of filo pastry into the tray, brushing with the sugar and honey mix before you add the next layer. The amount of pastry you need will depend on the size of your tray but I roughly uses 6 squares per tart.
When the custard was ready, I put it in a jug for easy pouring, covered with cling film and allowed to cool.
Then I poured the custard into the cases and baked in the oven on 200 degrees (minus 20 degrees for a fan oven) for 20-25 minutes.
In Portugal, they are usually sprinkled with cinnamon but, to keep with the baklava theme, I put chopped nuts and dried rose petals on the top.