Have you noticed that filo pastry sheets tend to deteriorate once you have opened that skinny little plastic sleeve? I often find myself carefully rolling left over sheets back into their bag and box, only to find them dry and brittle a week later. After making a large Spanokopita for our Greek themed night for the weekend beach camp, I was determined to use the remaining 6 sheets quickly. Waste really annoys me.

This simple plum and semolina tart tastes surprisingly light and not unlike a Plum Danish. The filo pastry sheets are layered into a rectangular baking dish, brushed with butter between each slice, filled with semolina cream, then perfectly ripe blood or Satsuma plums are laid on top. It can be thrown together in minutes. As the amount of sugar in the recipe is minimal, I found myself hoovering down two slices for morning tea. It is lovely served warm with cream. A little crunch, a taste of comfortable custard, and the sharp-sweet rush of juicy ripe plum, this dish is not cloying or rich.
Torta con Crema di Semolino e Prugne. Plum and Semolina Cream Tart.
The filo pastry base
- Melt a small amount of butter, around 150 gr should be enough.
- Choose a suitable rectangular baking dish and butter it liberally. Layer your left over filo pastry sheets into the base of the dish, brushing with melted butter between each layer. Aim for a rustic look- no need to trim the ends too carefully, though the overhanging ends should be buttered.
The Semolina Cream
- 1 ½ cups milk
- 60 gr caster sugar
- 50 gr semolina
- 3 egg yolks
Add the milk, sugar and semolina to a medium-sized saucepan. Heat over medium heat and whisk until smooth. Cook for a few more minutes until thick. This will occur quickly so don’t move away from the stove. Remove from the stove when thickened, then whisk the mixture again, then add in the yolks. Cool the cream, covered with plastic wrap on the surface to prevent it forming a skin. When cool, add to the prepared filo pastry lined baking dish, smoothing out the surface.
The plums.
Choose perfectly ripe plums for this dish. Red fleshed plums such as blood plums or Japanese plums are ideal as they ooze their ruby juice into the custard. Cut the plums in half and remove the pips. Lay them on the semolina cream, cut side down, and push them down slightly into the cream.The number of plums needed depends on their size and the size of your baking dish. I used around 10 plums. Sprinkle the surface with a little caster sugar.
Bake in a pre- heated moderate oven ( 180° C ) for around 25 minutes or until the pastry is golden and the cream puffed and set. Cool a little before serving, though this tart is best served warm.


The idea for this recipe came from one I found here at Cook Almost Anything. Pre- cooking the plums isn’t necessary if you have juicy ripe plums. Try this dessert with other fruits in season.
Waste annoys me too however this tart looks a delicious way to use up those last few sheets of filo and I think most fruits would work in place of the plums, so an idea you can use year round.
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It’s rather odd, but I have just discovered semolina cream. A nice cheap substitute to other rich innards.
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Yes I have a packet of filo that I just didn’t have time to use so I froze it but I don’t know what state it will be in when I defrost it! Lovely looking tart.
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Signora that is also one of my annoyances, no matter how carefully you seal the filo it doesn’t seem to stay fresh. Perhaps we suggest to the make they split it into two packs in the one box??
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An excellent idea. We should all do that- a little email by many users.
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I have never made semolina cream either but love the look and idea of it.
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Looks really delicious and you’re making me hungry … again. I have hyperlinked to your blog in my latest post.Very behind with everything blog wise but will catch up. Louise
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Mouthwatering indeed!
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How exquisite!
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This is absolutely beautiful!
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Thanks Mimi.xx
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Oh wow .. I just happen to have about a dozen Luisa plums so deliciously ripe! Yummo .. guess what I’m going to be doing 😃
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Thanks Julie. A simple little tart, like me!
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Beautiful! I like Plums..cooked in pastry. A very elegant dessert. The flavour is great!
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Thankyou.
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