A Bit of a Greek Tart

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Appears in

Food of the Sun: A Fresh Look at Mediterranean Cooking

Food of the Sun

By Alastair Little and Richard Whittington

Published 1995

  • About

This creamy egg custard and semolina dessert nods towards both Greece and Provence. Semolina sounds suspicious, but gives a bit of depth without making it heavy.


  • 1 lemon and almond pastry shell

For the Custard

  • 850 ml/1½ pt full-cream milk
  • 1 cinnamon stick
  • 55 g/4 oz semolina
  • 30 g/1 oz butter
  • 6 eggs
  • 55 g/2 oz caster sugar
  • about ½ tsp grated nutmeg



First make the pastry shell, blind-bake and allow to cool as described.


Make the custard: bring the milk slowly to the boil with a cinnamon stick in it. Take off the heat, remove the cinnamon and whisk in the semolina. Then return to a low heat and cook, stirring, for 5—6 minutes until it thickens. Take off the heat, whisk in the butter and leave to cool for 5 minutes.

While the mixture is cooling, beat the eggs and caster sugar until pale and light. Then stir this gradually into the warm milk mixture. Return the pan to a low heat and cook, stirring, for 4-5 minutes.

Allow to cool briefly, then pour and scrape into the cooked pastry shell. Dust the top with grated nutmeg and leave to firm slightly.


Ideally serve while the filling is still warm.

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