Servings
Font
Back
0.0 from 0 votes

Souffra: Greek Custard Cake with Blueberries

A delicious Greek custard cake with blueberries, almond flakes, phyllo dough, and cream with rich vanilla and lemon flavoring.

Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr 2 mins
Servings: 8 servings
Course: Dessert
Cuisine: Greek

Ingredients

  • 1 package of phyllo dough
  • 200 g butter 80% fat
  • 5 eggs
  • 150 g sugar
  • 2 lemons zested
  • 200 ml whipping cream 35% fat
  • 350 ml whole milk
  • 2 tsp vanilla essence
  • 150 g fresh blueberries
  • 30-50 g almond flakes

Instructions

    Cup of Yum
  1. Preheat the oven to 180°C/356° F, no fan.
  2. Grease one sheet of phyllo with melted butter, then place a second sheet on top and fold in widthwise.
  3. Place the concentrically folded sheets in a round buttered pan.
  4. Bake the buttered sheets for 15 minutes at 180°C/356° F.
  5. Mix the eggs and sugar in a bowl, then add milk, whipping cream, and the flavorings.
  6. Remove the pie from the oven and pour the milk and egg mixture into the pan.
  7. Top with blueberries and almond flakes, then place it back in the oven for another 35 minutes.
  8. While baking, the tart will puff up but will return to its original size immediately after cooling.
  9. Let the tart cool completely, then sprinkle powdered sugar on top and slice.

Notes