Pistachio Custard Filo Tarts

Directions:

• 1Preheat your oven to 170°C.
• 2For the filo cups, melt 2 cups of coconut oil. Lay 8 sheets of filo, with coconut oil brushed between each layer.
• 3With 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.
• 4Toss 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!
• 5For the custard, in a high-powered blender, put 1 cup of the toasted slivered pistachios, alongside 2 cups of macadamia milk and ½ 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.
• 6To 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.
• 7For the pistachio jam, add all the 'pistachio jam' ingredients to a blender and blitz until it reaches a jam-like consistency.
• 8For the pistachio crumb, in a blender, blitz 1 cup of the roasted pistachios with a pinch of salt to a crumb.
• 9To 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.

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