Baklava Custard Tart

Prep time: 35 minutes

Cook time: 40 minutes plus 2 hours to set

Serves: 8


  • ¼ cup Bramwells honey
  • ½ cup Merryfield caster sugar
  • ¼ cup water
  • 1 tbsp lemon juice or half a lemon, squeezed
  • 1 cup Forresters walnuts
  • ½ cup Oh So Natural almonds
  • ½ cup Forresters pistachios
  • 1 tsp Stonemill ground cinnamon
  • 900g Dairy Dream thick vanilla flavoured custard
  • ¼ cup warm water
  • The Olive Tree olive oil spray
  • 4 tsp powdered gelatin
  • 8 sheets filo pastry


  1. Preheat oven to 180°C (or 160°C fan forced).
  2. Spray the base of a 23cm springform cake tin with olive oil spray and line with baking paper. Cut to size.
  3. Lay a sheet of thawed filo pastry on a clean surface (or on top of a cotton tea towel) and spray with olive oil spray.
  4. Repeat until you have 4 layers, then place them in your cake tin.
  5. Repeat with the next 4 and lay in the opposite direction, so you can clearly see the edges of each sheet of pastry.
  6. Blind bake for approximately 25 minutes.
  7. In a pot on medium heat, add the sugar, honey, water, lemon and gently bring to boil, stirring continuously for 10 minutes. Set aside ¼ cup of mixture for topping.
  8. Finely chop or blitz the walnuts, almonds and pistachios.
  9. Add to a bowl and mix together, then remove ¼ cup for the topping.
  10. Add the cinnamon, stir and pour over the sugar syrup and mix together, until well combined.
  11. Add this sugary nut mixture to the base of the filo and gently press down so that it’s firmly packed.
  12. Set aside to cool.
  13. To make your custard layer, add the gelatin powder to the ¼ cup of warm water and stir.
  14. In a pot on a low to medium heat, add the custard and warm while stirring. Once it’s warm, add in the gelatin and stir until it has completely dissolved. Take care not to boil.
  15. Let the custard cool completely then pour over the nut base.
  16. Put in the fridge to set – approximately 2 hours.
  17. When ready to serve, remove the cake tin, add the reserved nut mixture and drizzle over the reserved sugar syrup.

Tip: If the sugar syrup has thickened, add a tiny bit of boiling water to loosen.

Optional: For a more authentic flavor, add a few drops of rose water.

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