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.
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
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