Greek · Dessert
Galaktoboureko
Galaktoboureko is the Greek semolina custard tart wrapped in crisp, butter-brushed pastry and drenched in a lemony syrup the moment it leaves the oven. The custard sets lush and lightly grainy under a shattering, syrup-soaked crust, with lemon zest and cinnamon threading through every bite.
$0
25 minsPrep
25 minsCook
70 minsTotal
MediumLevel
Nutrition per serving
202Calories
4gProtein
9.2gFat
26.1gCarbs
17.9gSugar
0.6gFiber
72mgSodium
86mgChol
5.2gSat Fat
113mgPotassium
79mgCalcium
0.5mgIron
0.4mcgVitamin B12
1.3mgVitamin C
0gPolyol
0gAllulose
0.3gAlcohol
Goes well with
Retsina
local
Greek Coffee (Elliniko)
international
vegetarian
sweet-spot
all-time-classics
Instructions
1
Heat the whole milk in a small saucepan until just steaming, then whisk in the semolina in a steady stream to avoid lumps.
2
Cook over low heat, stirring constantly, until the mixture thickens into a loose custard, about 4-5 minutes, then remove from heat.
3
Whisk the sugar and egg yolk together in a separate bowl, then temper by slowly adding a spoonful of the hot semolina mixture, whisking fast.
4
Stir the egg mixture back into the saucepan along with the vanilla extract and lemon zest, and cook gently for 1 minute more until glossy; set custard aside to cool slightly.
5
Brush the two small tart tins with a little of the melted butter, then line each with layered sheets of the all-purpose-flour pastry, brushing each sheet with butter as you go and letting the edges overhang.
6
Spoon the cooled semolina custard evenly into the pastry-lined tins, then fold the overhanging pastry over the top, scrunching loosely, and brush the tops with remaining butter.
7
Bake at 180°C (350°F) for 22-25 minutes until the pastry is deep golden and crisp.
8
While the tarts bake, simmer the sugar, water and lemon juice in a small pan for 4-5 minutes until syrupy, then remove from heat.
9
As soon as the tarts come out of the oven, spoon the warm syrup evenly over both while still hot, letting it soak in.
10
Cool on a wire rack to room temperature, dust with cinnamon just before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 110g110g Whole Milk
- 10g10g Semolina, fine
- 14g14g Sugar White
- 12g12g Egg Yolk, beaten
- 2g2g Vanilla Extract
- 2g2g Lemon, zested
- 14g14g Butter, melted
- 10g10g All Purpose Flour, as thin pastry sheets, cut to fit tins
- 16g16g Sugar White, dissolved into syrup
- 16g16g Water, simmered to syrup
- 4g4g Lemon Juice
- 1g1g Cinnamon Ground, for dusting, 1
