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Souffra: Greek Custard Cake with Blueberries

Diana Oana
A delicious Greek custard cake with blueberries, almond flakes, phyllo dough, and cream with rich vanilla and lemon flavoring.
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Prep Time 15 minutes
Cook Time 47 minutes
Total Time 1 hour 2 minutes
Course Dessert
Cuisine Greek
Servings 8 servings

Equipment

  • round pan 26-28 cm/ 10- 11 inch diameter

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
 

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

Notes

Souffra: Greek Custard Cake with Blueberries
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