Recipe Pistachio Custard Filo Tarts
Gluten-free option
Soy-free option
Freshly Picked
Kid-friendly
Baking
Comfort food
Entertaining
Desserts
Did someone say pistachio? Inspired by the beloved Turkish dessert baklava, this flaky yet creamy dessert sees pistachios turned into a jam, custard, and crumble for a tart that will knock your socks off!
You will need
Serves 6
Filo cups
- 2 cups of coconut oil
- 8 sheets filo pastry (gluten-free if required)
Toasted pistachios
- 2 tablespoons coconut oil
- 3 cups slivered, blanched pistachios
Vegan pistachio custard
- 1 cup toasted pistachios
- 2 cups macadamia milk
- 1/2 cup sugar
- 3 tablespoons of cornflour + splash macadamia milk to make a slurry- no lumps
Orange syrup
- 2 cups white sugar
- 1 cup water
- 2 oranges, juice and peel
Pistachio jam
- 1 cup reserved toasted pistachios
- 1/2 cup orange syrup (above)
- 1/4 cup coconut oil
- 3 teaspoons cinnamon
- Pinch salt
Pistachio crumb
- 1 cup toasted pistachios
- Pinch salt
Recipe: Walleed Rasheed
Directions
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Step 1
Preheat your oven to 170°C.
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Step 2
For the filo cups, melt 2 cups of coconut oil. Lay 8 sheets of filo, with coconut oil brushed between each layer.
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Step 3
With an 8–10cm round cookie cutter, cut 6 circles from the layered filo. Brush some coconut oil in a multi muffin tray, and gently press these filo discs into the muffin holes, making sure they are tightly and evenly inside the holes. (Don’t toss the leftover pastry — slice into fun shapes and bake it with the filo cups to use later for decoration!) Bake for 15–18 minutes or until golden brown. Once cooked, set aside to cool.
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Step 4
Toss 3 cups of slivered pistachios in 2 tablespoons of coconut oil, and pan fry for about 2–3 minutes — it needs to have a roasted aroma. Now you’re going to do lots of fun things with these golden pistachios!
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Step 5
For the custard, in a high-powered blender, put 1 cup of the toasted slivered pistachios, alongside 2 cups of macadamia milk and 1/2 cup sugar. Blend until the pistachio is well combined, very smooth and not grainy — it should have a milkshake consistency. In a small bowl, mix 3 tablespoons of cornflour with a dash of macadamia milk until there are no lumps; then add to a saucepan with the blended pistachio mixture. Heat until it becomes thick. Set in the fridge to cool.
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Step 6
To prepare the syrup, in a saucepan add 2 cups of sugar, 1 cup of water and the juice of 2 oranges plus a couple pieces of orange rind. Heat until boiling, then simmer for a further 5 minutes to thicken up.
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Step 7
For the pistachio jam, add all the ‘pistachio jam’ ingredients to a blender and blitz until it reaches a jam-like consistency.
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Step 8
For the pistachio crumb, in a blender, blitz 1 cup of the roasted pistachios with a pinch of salt to a crumb.
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Step 9
To assemble the tarts, place a filo cup on a plate, then add a spoonful of the pistachio jam, then a spoonful of the pistachio custard and sprinkle with some roasted pistachio crumb. You can also decorate with some of the extra baked filo pieces.
Recipe: Walleed Rasheed
