Almond custard tarts

Almond custard tarts

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  • 12
  • Easy
  • Fat conscious
  • 30 minutes
  • 12 minutes
  • Nederburg Winemaster’s Reserve Range Noble Late Harvest 2009


  • 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

Cooking Instructions

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
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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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