Fried custard tarts

  • 1 hr 10 mins preparation
  • 45 mins cooking
  • Makes 18 Item
  • Print


Fried custard tarts
  • 2 cup (500 millilitres) water
  • 1/2 cup (80 grams) fine semolina
  • 1/2 cup (110 grams) caster sugar
  • 1 1/2 tablespoon rosewater
  • 1/4 teaspoon powdered mastic
  • 3 sheets shortcrust pastry
  • 1 egg, beaten lightly
  • vegetable oil, for deep-frying
  • 1/3 cup (55 grams) icing sugar


Fried custard tarts
  • 1
    In a small saucepan bring water to a gentle simmer. Gradually stir in semolina; add sugar, rosewater and mastic. Cook, stirring, over low heat, about 5 minutes or until thickened. Transfer custard to small heatproof bowl; cover surface of custard with plastic wrap. Cool 1 hour.
  • 2
    Cut each pastry sheet in half, then cut each half into three rectangles. Roll one rectangle on floured surface until 12cm square. Place 1 level tbsp custard in centre of pastry; brush edges with egg. Fold two opposite edges of pastry over filling to enclose; brush the other two opposite edges with egg and fold to almost meet in the centre. Repeat with remaining pastry and custard.
  • 3
    In a large saucepan or wok, heat oil and deep-fry pastries, in batches, until browned lightly and crisp. Drain on absorbent paper.
  • 4
    Serve immediately, dusted with sifted icing sugar.


Mastic is available from shops that stock Greek and Middle Eastern food.

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