Walnut Custard Tart

50 minutes

Difficult

5 steps

Butter : 40 g

Yufka pastry sheets : 8

Walnut halves : 40 g

Greek yogurt : 150 g; replace with Nari strained yogurt

Honey : 4 tbsp

33% cream : 150 mg

Fine sugar : 2 tbsp

Eggs : 2

Vanilla extract : 1 tsp

Powdered sugar : for garnish; best served with yogurt

Step 1:

Melt the butter and lightly grease the tart molds. Cut each sheet of yufka or filo pastry into four squares.

Step 2:

Brush the pastry with butter. Layer four squares in each mold in a star pattern. Arrange the molds on a baking tray.

Step 3:

Finely chop 2 tablespoons of the walnuts. Beat the yogurt, honey, cream, sugar, and eggs until creamy, then mix in the vanilla and chopped walnuts.

Step 4:

Fill the tart shells with the yogurt-cream mixture. Coarsely chop the remaining walnuts and scatter them over the tarts. Bake in a preheated 180 C oven for 20 to 30 minutes.

Step 5:

Allow the tarts to cool, remove them from the molds, and dust with powdered sugar. Serve with strained yogurt if desired.

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