Galatopita Recipe – Greek Custard Tart
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This Greek custard tart is simple and light and is perfect for special occasions or any time of the year. You may notice that the custard uses semolina, which is a common way to prepare custard in Greece.
Galatopita Recipe Ingredients:
- 4 cups whole milk
- 10 tablespoons semolina
- 1 cup granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 1 tablespoon lemon zest (from one fresh lemon)
- 1 tablespoon butter
- Cinnamon and confectioners’ sugar, to dust top of tart
How to Bake Greek Custard Tart:
Preheat oven to 350 degrees Fahrenheit.
Spray a 9-inch round tart pan or cake pan with cooking spray.
Add 1 cup of the milk, semolina, sugar, 3 of the eggs, vanilla extract, and lemon zest to a large bowl and whisk until well combined.
Add the rest of the milk to a large saucepan and heat all the way through. Slowly pour the hot milk into the semolina flour mixture and whisk until well combined. Transfer the mixture from the bowl back to the saucepan.
Place the pot over a burner set to low heat. Stir the mixture constantly with a wooden spoon for a total of ten minutes. Them mixture will thicken. At this point, the mixture should start to bubble. Stir vigorously for another two minutes and remove from the heat. Add the butter and stir until the butter melts.
Let the custard cool for about five minutes and then pour it into the prepared 9-inch pan. Beat the last egg and brush it with a pastry brush on top of the custard. Place the pan in the center of the oven and bake until set. This should take 45 minutes.
Remove the custard tart from the oven and let cool all the way before serving. Sprinkle with cinnamon and confectioners’ sugar just before serving.
**Please Note: Recommended cook times for GreekBoston.com Greek recipes vary depending on elevation, environmental conditions, the cookware being used, and the nature of the oven or stove. Although we have given approximations, these don’t always take into account your unique environment.
This post was written by Greek Boston