Creamy and spicy, these classic English custard tarts boast all the hallmarks of our favorite eggnogs. We based this recipe on one from British journalist and cookbook author Hugh Fearnley-Whittingstall.
The only thing more satisfying than saying baklava is eating it. So let’s get right to our recipe for baklava pie. It’s got all the things you love about the traditional kind -- crunchy nuts, gooey honey, flaky phyllo dough -- but we prepare the dessert like a pie rather than a pastry. Just simply serve the slices with forks and skip the whole sticky-fingers thing!
This tart dough handles and rolls beautifully, and once it's baked, is strong enough to hold itself and whatever you fill it with without the aid of a pan. But the most amazing thing about this dough is the flavor: the citrus zest adds a touch of panache to any tart you make with it without overwhelming the filling. This recipe makes enough for three 8" or 9" tarts. We recommend freezing whatever you don't use right away; the dough will keep for 3 to 4 months, well wrapped.