Pistachio Custard Filo Tarts Recipe

Name: Pistachio Custard Filo Tarts
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 6
Ingredients: [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

Gluten-free option

Soy-free option

Freshly Picked

Kid-friendly

Baking

Comfort food

Entertaining

Desserts

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

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Directions

20 mins to prep

Step 1

Preheat your oven to 170°C.
Step 2

For the filo cups, melt 2 cups of coconut oil. Lay 8 sheets of filo, with coconut oil brushed between each layer.
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.
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!
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.
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.
Step 7

For the pistachio jam, add all the ‘pistachio jam’ ingredients to a blender and blitz until it reaches a jam-like consistency.
Step 8

For the pistachio crumb, in a blender, blitz 1 cup of the roasted pistachios with a pinch of salt to a crumb.
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.