Recipe:

Pistachio Custard Filo Tarts

Pistachio Custard Filo Tarts recipe

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!

Preparation time Prep: 20 mins
bake time bake: 15 mins
cook time cook: 45 mins
serves:
6

You will need:

Filo cups
  • 2 cups of coconut oil
  • 8 sheets filo pastry
Toasted pistachios
  • 2 tablespoons coconut oil
  • 3 cups slivered, blanched pistachios
Vegan pistachio custard
  • 1 cup toasted pistachios
  • 2 cups macadamia milk
  • ½ 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
  • ½ cup orange syrup (above)
  • ¼ cup coconut oil
  • 3 teaspoons cinnamon
  • Pinch salt
Pistachio crumb
  • 1 cup toasted pistachios
  • Pinch salt
~
Recipe: Walleed Rasheed

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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