Fillo Portuguese Tarts | Good Chef Bad Chef S10 E26

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey offers natural sweetness with fewer calories

vanilla extract

🥗Healthier: vanilla bean

💰Cheaper: vanilla essence

Vanilla bean enhances flavor without added sugar

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free alternative.

Preheat the oven to 180°C (356°F).

Prepare a muffin tin by greasing it with coconut oil.

Layer three sheets of fillo pastry in the muffin tin, brushing each layer with melted coconut oil.

Score the fillo pastry with a knife into three sections.

In a mixing bowl, crack 2 egg yolks and add 1 whole egg; whisk together.

Add coconut sugar to the egg mixture and mix well.

Pour in about 1 tablespoon of vanilla bean paste and mix.

Add cornflour to the mixture and continue mixing until combined.

Pour in 600 ml of almond milk and mix until smooth.

Heat the custard mixture in a pan over low heat for about 5 minutes, stirring until it thickens.

Remove the custard from heat and let it cool for a minimum of 30 minutes in the fridge.

Once cooled, pour the custard mixture into the fillo pastry cups, filling them about three-quarters full.

Bake the filled pastry cups in the oven for 20-25 minutes until the custard is set and the tops are golden brown.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens