This Crispy Phyllo Tart with Cream and Strawberries is a delightful dessert that marries the delicate crispiness of phyllo pastry with a luscious condensed milk cream and fresh strawberries. The tart is finished with a vibrant orange syrup and a sprinkle of pistachio, adding layers of flavor and a lovely contrast in textures.
Why You'll Love This:
The unique combination of the flaky, buttery phyllo with the sweet, creamy filling and the freshness of strawberries makes this tart irresistibly appealing. The orange syrup brings a bright citrus note that cuts through the richness, while the pistachios add a subtle crunch. This dessert is not only delicious but also visually stunning, making it a showstopper at any table.
Perfect Occasion:
Perfect for spring and summer gatherings, this tart shines at garden parties, Easter celebrations, or any festive occasion where a light yet decadent dessert is desired. It’s also a fantastic choice for Mother’s Day brunch or a special weekend treat.
Decoration Tips:
To enhance the visual appeal, arrange the strawberries in a beautiful pattern on top of the cream before baking. After baking, sprinkle finely chopped pistachios for a touch of green that complements the red of the strawberries beautifully. A final drizzle of orange syrup just before serving adds a glossy, enticing finish.
Ingredients:
- 1 roll of phyllo pastry
- Melted butter for brushing
For the cream:
- 2 eggs
- 390 g condensed milk
- 170 ml milk
- Vanilla extract (optional)
For the syrup:
- 3 tablespoons sugar
- 1 tablespoon water
- Juice of half an orange
- Orange zest
To decorate:
- Strawberries
- Crushed pistachios
Instructions:
- Preheat your oven to 180°C (356°F). Lay the phyllo pastry in a tart pan, brushing each layer with melted butter. Bake until golden, about 20 minutes.
- For the cream, mix eggs, condensed milk, milk, and vanilla extract in a bowl until smooth.
- Remove the phyllo from the oven and pour the cream mixture over it. Top with sliced strawberries.
- Return to the oven and bake for an additional 30 minutes, starting in the middle of the oven and then moving to the bottom rack to ensure even cooking. The cream should set and look similar to the one shown in the video.
- Meanwhile, prepare the syrup by boiling the sugar, water, orange juice, and zest together until thickened.
- Once the tart is ready, brush the top with the orange syrup and sprinkle with crushed pistachios.
Enjoy this exquisite blend of textures and flavors in every slice!