Directions

1. Step 1

   Preheat your oven to 170°C.

2. Step 2

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

3. 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.

4. 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!

5. 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.

6. 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.

7. Step 7

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

8. Step 8

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

9. 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.