Lemon Blueberry Fillo Custard Tarts by Antoniou Fillo Pastry

Ingredients

• 4 sheets fillo pastry
• 500ml (2 cup) milk
• 100g (1/2 cup) semolina
• 100g (1/2 cup) sugar
• 1 tsp vanilla bean paste (or 1 vanilla bean)
• 1 tbsp lemon zest
• 50g (3.5 tbsp) butter
• 2 large eggs
• 150g (1 cup) fresh blueberries

Instructions

1. Preheat oven to 180°C (350°F).
2. Stack the 4 sheets of fillo pastry and cut into 8 even squares; press each piece into a muffin tin hole, folding the edges to create a shell.
3. Combine milk, semolina, sugar, and vanilla in a medium pot over medium heat, stirring constantly for 5-7 minutes until the mixture thickens into a custard.
4. Remove the pot from heat and stir in the butter, eggs, and lemon zest until smooth.
5. Spoon the custard evenly into the prepared fillo shells.
6. Top each tart with a few fresh blueberries.
7. Bake for 15-20 minutes, or until the pastry is golden brown and the custard is set.