Greek-style milk tart

Make one large tart for a bigger crowd or smaller individual tarts using a muffin pan.

Less than 1 hour

Serves 8

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  • 5 cups (1.25L) milk
  • Grated peel of 2 oranges
  • Grated peel of 2 lemons
  • 1 ⅖ cups (350ml) flour 
  • 6 egg yolks
  • ½ cup (125ml) sugar
  • 2 tsp (10ml) vanilla essence
  • 2 Tbsp (30ml) butter
  • 10-12 sheets phyllo pastry
  • Melted butter, for brushing
  • ½ cup (125ml) water
  • ½ cup (125ml) sugar
  • Grated peel of 1 orange
  • Grated peel of 1 lemon
  • Fresh mint leaves, for serving


  1. Preheat oven to 180°C. 
  2. Heat milk and orange and lemon peel in a saucepan for 3-5 minutes. Strain and remove citrus peel.
  3. Whisk in flour until smooth.
  4. Combine egg yolks and sugar in a separate bowl and whisk in ¼ cup (60ml) warm milk mixture.
  5. Whisk back into milk and cook over a medium heat for 6-8 minutes or until thickened.
  6. Remove from heat and stir through vanilla and butter.
  7. Line a greased 20cm cake tin with 6-8 phyllo pastry, brushing each sheet with melted butter.
  8. Pour in custard mixture and top with 2-3 scrunched up phyllo sheets brushed with butter.
  9. Bake for 40-45 minutes or until just set, then remove from oven.
  10. Cool completely before unmoulding.
  11. For syrup, bring all ingredients to a boil and cook until syrupy.
  12. Drizzle hot syrup over cooked milk tart and cool.
  13. Slice and serve with remaining syrup and fresh mint.


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