Greek · Dessert
Semolina Custard Tartlets (Light)
A lightened take on the Greek galaktoboureko tradition, these individual tartlets swap heavy cream and syrup soaking for a lean skim-milk semolina custard baked into a thin, crisp pastry shell, finished with lemon zest and a whisper of cinnamon.
$0
20 minsPrep
26 minsCook
66 minsTotal
MediumLevel
Nutrition per serving
189Calories
6.3gProtein
4.8gFat
29.6gCarbs
10gSugar
1.1gFiber
261mgSodium
56mgChol
2.5gSat Fat
141mgPotassium
84mgCalcium
1.2mgIron
0.4mcgVitamin B12
1.1mgVitamin C
0gPolyol
0gAllulose
0.3gAlcohol
Goes well with
Retsina Wine
local
Greek Coffee (Frappe)
international
vegetarian
sweet-spot
Instructions
1
Make the pastry
rub melted butter into sifted flour and salt, add cold water, bring together into a smooth dough, wrap and rest in the fridge for 20 minutes.
2
Preheat the oven to 190°C (375°F). Roll the pastry thin and line 2 x 8cm individual tart tins, pressing into the base and sides; trim excess and prick the bases with a fork.
3
Blind bake the pastry cases for 8-10 minutes until pale gold, then set aside on a wire rack while you make the custard.
4
Warm the skim milk in a small pan over medium heat until just below a simmer, then whisk in the semolina in a steady stream, stirring constantly for 3-4 minutes until thickened.
5
Remove from the heat and let cool slightly, then whisk in the sugar, beaten egg, vanilla extract and lemon zest until smooth and glossy.
6
Divide the semolina custard evenly between the baked pastry cases, smoothing the tops.
7
Bake for 15-18 minutes until the custard is set with a light golden surface and the pastry edges are crisp.
8
Cool the tartlets on the wire rack for at least 15 minutes, then dust lightly with cinnamon just before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 1.2 oz35g sifted all purpose flour
- 0.3 oz8g melted butter
- 0.4 oz10g cold water
- 0 oz1g salt
- 3.9 oz110g skim milk
- 0.6 oz16g semolina
- 0.5 oz14g sugar white
- 1/21/2 eggs, beaten (25g)
- 0.1 oz2g vanilla extract
- 0.1 oz2g zested lemon
- 0 oz1g for dusting cinnamon ground
