Name: Crunchy filo crinkle tart
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 12
Ingredients: 400g (8-10 sheets) filo pastry; 200g unsalted butter , melted; 250ml whole milk; 2 eggs; 100g golden caster sugar; ½ tsp vanilla extract; ½ tsp ground cinnamon; 1 tsp orange zest , plus extra to finish; 2 tbsp orange blossom honey or other floral honey , for drizzling; 1 tbsp chopped pistachios

Rectangular crinkle-topped filo tart on a white background

400g (8-10 sheets) filo pastry
200g unsalted butter
melted
250ml whole milk
2 eggs
100g golden caster sugar
½ tsp vanilla extract
½ tsp ground cinnamon
1 tsp orange zest
plus extra to finish
2 tbsp orange blossom honey or other floral honey
for drizzling
1 tbsp chopped pistachios

Method

step 1
Unroll the filo and keep the sheets you aren’t working with under a clean, damp tea towel. Use some of the butter to brush a 24cm x 30cm baking tray or dish. Heat the oven to 190C/170C fan/gas 5.
step 2
Lay two sheets of filo on top of each other, then gather them together from the shorter end and scrunch until you have a ruffled strip, like an accordion. Lay in the baking tray – don’t worry about it fitting perfectly. If it’s too long, just bend it and let it create nice waves. Repeat with the rest of the filo until the tray is full. Bake in the oven for 10 mins.
step 3
Remove the tray and spoon over the melted butter. Put back in the oven for another 10 mins until light golden.
step 4
Whisk the milk, eggs, sugar, vanilla, cinnamon and orange zest until well combined. Take out the filo and evenly pour over the custard. Put back in the oven and bake for another 30 mins until very deep golden and crisp.
step 5
Drizzle with honey, scatter over the pistachios and grate over a little more orange zest. Leave until just warm to let the filling set. Cut into nine or 12 squares to serve. This is best eaten on the day you make it.