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Preheat oven to 200C/180C fan forced. Grease a 20cm round fluted tart tin with removable base. Place prepared tin on a baking tray. Brush a sheet of filo with melted butter. Fold in half and place in the prepared tin, allowing the corners of the pastry to overhang the side. Repeat with the remaining filo and butter, rotating each sheet slightly around the tin as its placed, to form a pastry shell. Brush with any remaining butter. Bake for 20 minutes or until golden. Set aside to cool.
Meanwhile, place the milk in a saucepan over high heat. Bring to the boil. Reduce heat to low and whisk in the custard powder and golden syrup. Cook, stirring, for 2-3 minutes or until very thick.
Spoon the custard filling into the pastry shell. Sprinkle with nutmeg. Place in the fridge for 2 hours or until set.
Drizzle over extra golden syrup to serve.