Orange Blossom Custard Tart

Name: Orange Blossom Custard Tart
Prep time: 26 min
Cook time: 43 min
Total time: 1 h 9 min
Yield: 8 servings
Cuisine: Middle Eastern
Ingredients: 7 sheets (85 g) phyllo dough sheets, room temperature, thawed if frozen; you'll use 6–8 sheets; 4 tablespoons (57 g) clarified butter or ghee, melted; ¼ teaspoon (½ g) ground cinnamon; 0.6 cup (112 g) granulated sugar, divided: 1 tablespoon for phyllo layers and 1/2 cup for custard filling; 3 large eggs, at room temperature; 2 large egg yolks, separated from whites; 2 tablespoons (16 g) cornstarch; 1½ cups (360 ml) whole milk; ½ cup (120 ml) heavy cream; 2½ tablespoons (37 ml) orange blossom water; ½ teaspoon (2½ ml) pure vanilla extract; fine sea salt, a pinch; ⅓ cup (45 g) roasted unsalted pistachios, roughly chopped

From the MyKitchenBank Kitchen

A crisp phyllo shell filled with silky orange blossom-scented custard, topped with toasted pistachios. This elegant Middle Eastern-inspired dessert combines the delicate floral fragrance of orange blossom water with a tender, custard-like filling encased in golden, buttery layers of phyllo dough.

Prep: 26 min
Cook: 43 min
Wait: 25 min
Total: 1 hr 34 min
Makes: 1 tart (8 slices)

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Ingredients

8 servings

For the Phyllo Crust
7 sheets (85 g) phyllo dough sheets, room temperature, thawed if frozen; you'll use 6–8 sheets
4 tablespoons (57 g) clarified butter or ghee, melted
¼ teaspoon (0.5 g) ground cinnamon
½ cup (112 g) granulated sugar, divided: 1 tablespoon for phyllo layers and 1/2 cup for custard filling
For the Custard Filling
3 large eggs, at room temperature
2 large egg yolks, separated from whites
2 tablespoons (16 g) cornstarch
1½ cups (360 ml) whole milk
½ cup (120 ml) heavy cream
2½ tablespoons (37 ml) orange blossom water
½ teaspoon (2.5 ml) pure vanilla extract
fine sea salt, a pinch
For Topping
⅓ cup (45 g) roasted unsalted pistachios, roughly chopped

Equipment (9)

9-inch (23 cm) round tart pan with removable bottom
Medium mixing bowl
Whisk
Small saucepan or bowl (for melting butter)
Pastry brush
Kitchen shears or sharp knife
Fork (for pricking)
Cooling rack
Instant-read thermometer (optional but recommended)

Steps

Before you start

Preheat oven to 375°F (190°C) before starting the phyllo assembly
Have all custard ingredients measured and ready (they can be mixed while phyllo bakes)
Thaw any frozen phyllo completely and keep sheets covered with a damp towel while working
Place a 9-inch (23 cm) round tart pan with removable bottom on your work surface

1
Assemble and pre-bake phyllo crustOven 375°F / 190°C
- Brush a 9-inch (23 cm) round tart pan with a removable bottom lightly with melted clarified butter.
- Remove phyllo sheets from packaging and keep them covered with a damp kitchen towel to prevent drying out.
- Working with one sheet at a time, gently place a phyllo sheet into the prepared tart pan, allowing it to drape into the corners and slightly overhang the rim.
- Brush the sheet lightly with melted butter, then sprinkle with a small amount (about 1/4 teaspoon) of the cinnamon-sugar mixture (using 1 tablespoon of the total sugar).
- Repeat this layering with 6–7 additional phyllo sheets, alternating the direction of the sheets slightly so they fit evenly in the pan.
- Using kitchen shears, carefully trim the excess phyllo to about 1/2 inch (1 cm) above the rim of the tart pan.
- Prick the bottom of the phyllo with a fork in 8–10 places to prevent puffing during baking.
- Place the tart pan in the preheated 375°F (190°C) oven and bake for 12–15 minutes until the edges are light golden and the phyllo feels crisp to the touch.
- Remove from the oven and set aside while preparing the custard filling.
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Ready when: Phyllo is light golden at the edges and feels dry and crisp to the touch
Tip: Keep phyllo sheets covered with a damp towel while working—it dries quickly and becomes fragile, but slightly moist phyllo is much easier to handle and less likely to tear
2
Prepare the custard filling
- While the phyllo bakes, prepare the custard.
- In a medium mixing bowl, crack the 3 whole eggs into the bowl, then separate the 2 additional egg yolks and add them to the bowl (reserve the whites for another use or discard).
- Whisk the eggs and yolks together until well combined.
- Add the 1/2 cup (100 g) sugar to the egg mixture and whisk vigorously for 2–3 minutes until the mixture becomes pale yellow and slightly thickened (this aerates the eggs and helps the custard set properly).
- Add the 2 tablespoons (16 g) cornstarch and a pinch of fine sea salt, then whisk until no lumps of cornstarch remain.
- Slowly pour in the 1.5 cups (360 ml) whole milk while whisking constantly to prevent lumps.
- Add the 1/2 cup (120 ml) heavy cream and whisk until smooth and well combined.
- Stir in the 2.5 tablespoons (37 ml) orange blossom water and 1/2 teaspoon (2.5 ml) vanilla extract.
- Set the custard mixture aside until the phyllo shell is ready for filling.
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Ready when: Mixture is pale yellow, smooth, and no lumps of cornstarch are visible
Tip: Don't skip whisking the eggs and sugar for the full 2–3 minutes—incorporating air is essential for the custard to set properly and achieve a silky texture
3
Fill and bake until setOven 375°F / 190°C
- Remove the partially-baked phyllo shell from the oven.
- Give the custard mixture a quick stir to recombine any ingredients that may have settled, then slowly pour it into the phyllo shell, filling it to about 1/2 inch (1 cm) below the rim.
- Return the filled tart to the oven and bake for 25–30 minutes at 375°F (190°C).
- The custard should be set around the edges (it will no longer jiggle when you gently shake the pan) but still have a slight tremor in the very center—this indicates it will finish setting as it cools and won't become dry or overcooked.
- If you have an instant-read thermometer, the center should register 160–165°F (71–74°C).
- The phyllo edges should be deep golden brown.
- If the phyllo edges are browning too quickly before the custard is set, loosely tent the top with aluminum foil for the final 10 minutes of baking.
- Remove the tart from the oven and allow it to cool in the pan on a wire rack.
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Ready when: Edges are set and no longer jiggle; center has a slight tremor; custard reaches 160–165°F (71–74°C) at the center when tested with an instant-read thermometer
Tip: The slight tremor in the center is crucial—the custard will continue to set as it cools. Overbaking results in a dry, separated custard, so aim for a gentle jiggle in the center
4
Cool, unmold, and garnish
- Allow the tart to cool in its pan on a wire rack for at least 20–25 minutes until it reaches room temperature.
- As it cools, the custard will firm up slightly while remaining creamy and tender.
- Once cooled to room temperature, gently push the removable bottom of the tart pan upward while supporting the sides of the tart with your other hand.
- The tart should release cleanly from the pan.
- If it sticks, run a thin knife around the edge and try again.
- Transfer the tart to a serving plate if desired.
- Just before serving, scatter the roughly chopped roasted pistachios evenly over the top of the tart.
- The tart is best served at room temperature, where the orange blossom flavor is most pronounced and the custard has the ideal creamy texture.
- It can also be chilled and served cold for a slightly firmer custard.
- Cut into 8 equal slices and serve.
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Ready when: Tart is cooled to room temperature; custard is no longer warm to the touch and holds its shape
Tip: Don't skip the full cooling time in the pan—a hot tart is delicate and difficult to unmold cleanly; full cooling ensures clean slices and proper texture

Good to know

Tips

Orange blossom water is potent—start with 2 tablespoons (30 ml) and taste before adding the remaining 1/2 tablespoon (7 ml). Different brands vary in concentration; some are more floral and delicate, others more intense.
For the crispest phyllo, use clarified butter (ghee) rather than whole butter, which contains water. Clarified butter produces significantly crisper, more delicate phyllo layers.
Whisk the eggs and sugar mixture for a full 2–3 minutes until pale; this incorporates air, which helps the custard set properly and achieve a tender, silky crumb rather than a rubbery texture.
To remove the tart cleanly from its pan, ensure it has cooled completely. Support the tart with both hands, pressing the removable bottom upward from beneath while cradling the sides with your other hand.

Make ahead

The phyllo shell can be assembled and pre-baked up to 2 hours ahead; cover with plastic wrap at room temperature. Make the custard mixture no more than 30 minutes before baking to prevent the cornstarch from over-hydrating. The completely baked and cooled tart keeps at room temperature for up to 4 hours before the custard begins to soften; store it covered with a cake dome or loose plastic wrap to prevent the phyllo from absorbing moisture.

Storage & reheating

Room temperature: up to 4 hours, covered loosely (phyllo begins to soften in humid conditions). Refrigerator: up to 3 days in an airtight container; serve chilled or at room temperature. Freezer: not recommended, as the egg-based custard can separate upon thawing. To reheat refrigerated tart, warm gently in a 275°F (135°C) oven for 10–12 minutes until just warm.

Substitutions

orange blossom water → rose water. Use 2 tablespoons (30 ml) rose water for a different floral note. Rose water has a similar intensity to orange blossom water. Alternatively, use 1 tablespoon rose water combined with 1 tablespoon fresh orange zest for a citrus-floral blend.
roasted unsalted pistachios → roasted unsalted almonds, hazelnuts, or walnuts. Use the same weight (45 g); sliced almonds offer a milder flavor and lighter color, while hazelnuts provide earthiness. Pistachios are traditional in Middle Eastern sweets for their vibrant green color and distinctive taste.
clarified butter or ghee → unsalted butter or a mix of unsalted butter and a little neutral oil. Use the same amount. Clarified butter (ghee) produces a crisper phyllo because it contains no water, but regular unsalted butter works well if ghee is unavailable.
whole milk → half-and-half or additional heavy cream. For a richer custard, replace up to 1/2 cup (120 ml) of the milk with heavy cream or half-and-half. The custard will be denser and less silky, but still delicious.