Greek Custard Tarts makes 50 tarts

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My Gran's old recipe. Makes 50

 

Greek Custard Tarts

 

6 large eggs

1/4 cup butter

1 cup sugar

1 tsp. vanilla extract

1 quart milk

16 ozs. filo pastry sheets

6 tbsps. cornstarch

1/2 lb. sweet melted butter

1/3 cup water

powdered sugar

 

Beat eggs in saucepan; add sugar and blend. Gradually

add milk and cook over medium heat, occasionally

stirring. Combine cornstarch and water until

dissolved. Slowly add to milk mixture as it heats, but

before it boils. Cook until mixture thickens and comes

to a hard boil. Remove from heat. Add 1/4 cup butter

and vanilla. Cut pastry sheets in to thirds and cover

pastry with hot melted butter. Place about 1

tablespoon custard filling at bottom left corner of

strip and fold the right bottom corner over it into a

triangle. Continue folding back and forth into a

triangle and cover with butter to end of strip. Place

triangles, cut side down, on greased cookie sheet.

Brush tops with melted butter and bake at 375 degrees

for 35 minutes. Dust with powdered sugar while warm.

Yields about 50 tarts.

 

 

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