In celebration of Greaster (Greek Easter) this year, I’m sharing a recipe inspired by the traditional Greek dessert, galaktoboureko (milk pie).
This recipe is adapted from Souvlaki for the Soul’s recipe. I LOVE what Peter does with Greek food. In this recipe, I particularly love the use of coconut – an ingredient I will never get enough of! I adore traditional galaktoboureko is also delicious and worth making, but this is a nice way to mix it up.
If you don’t have filo pastry, I have used puff pastry with great success. You can make either one large tart here, of 4 (or so) smaller ones. The macadamia nuts can be substituted for almonds or cashews.
- 400 ml coconut cream
- 80 g caster sugar
- 2 organic eggs
- 2 tsp vanille extract
- 1/3 cup macadamia nuts
- 1/4 cup raw shredded coconut
- 12-14 sheets of filo pastry
- 50 g melted butter
- Icing sugar for dusting
Preheat your oven to 180°C and butter your baking pan (about 20cm tin) with a little melted butter.
Combine the coconut cream, sugar, eggs and vanilla in a bowl and whisk until the sugar is completely dissolved. Set aside. Place the macadamia nuts and shredded coconut in a food processor or blender and process until the mixture resembles coarse breadcrumbs. Set aside.
Lay a piece of filo pastry into the pre-buttered baking pan, and brush with melted butter. Repeat with the remaining filo sheets until the baking tray is full. For the pieces that hang over the edge you can either trim these off or fold them over (if you do this make sure to butter each layer again!).
Pour the coconut custard over the filo ensuring the custard covers all the filo. Sprinkle the nut crumble over the tart and bake for 30-40 minutes / until the top is golden and the filo has slightly puffed up (the centre will still be wobbly!). For individual tarts, bake for around 30 minutes.
Allow to cool for 10-15 mins before turning out of the pan and dusting with icing sugar.