Make these Pistachio & Cream pastries! Pistachio Kataifi & Cream Tarts

Print this recipe here: https://www.dimitrasdishes.com/pistachio-kataifi-tarts-with-semolina-custard/

Ingredients
For the Syrup:
3 cups granulated sugar
2 cups water
1 tablespoon rose water or orange blossom water
For the Semolina Cream:
3 cups whole milk
1 cup (240g) granulated sugar
1/4 cup (40g) fine semolina flour
1 tablespoon cornstarch
2 eggs
1 egg yolk
1/4 teaspoon salt
2 teaspoons pure vanilla extract
1 tablespoon rose water
1 tablespoon unsalted butter
For the Crust:
1 pound (500g) kataifi pastry, thawed and at room temperature
1/2 pound (225g) unsalted butter
1 and 1/2 to 2 cups shelled pistachios
1 and 1/2 cups confectioner's sugar
about 1/4 cup syrup
1-2 tablespoons rose water
Garnish:
edible rose petals
syrup
ground pistachios
Instructions
Soak the pistachios in a bowl of warm water for 30-60 minutes.

Make the Syrup: In a saucepan, combine the sugar and water and bring to a boil. Mix together until the syrup melts and cook for 5 minutes. Remove from heat and add the rosewater. Set aside to cool.

Make the Custard:

Add the milk to a saucepan with the salt and half of the sugar. heat until steaming hot.

In a bowl whisk together the eggs, yolk, remaining sugar, cornstarch, and semolina. Whisk together until smooth and then add some of the hot milk mixture to the egg mixture. Whisk together and temper the eggs. Return the mixture to the saucepan.

Cook over medium heat while constantly whisking together until thickened. As soon as the mixture boils it will thicken. Remove from heat and add the butter, vanilla, and rose water.

Transfer the custard to a bowl and cover with plastic wrap to prevent a skin from forming. Cool completely.

Make the Crust:

Roughly chop the kataifi pastry.

Add the butter to a large skillet and cook over medium- heat until melted.

Add the chopped kataifi pastry to the skillet and toss in the butter. Cook for about 10 minutes until toasted. Do not let the kataifi get any color.

Peel the pistachios and discard their skin. The skin should pop off easily after they've been soaked but if it doesn't on some of them just leave it.

Place half of the kataifi pastry in a food processor fitted with the blade attachment. (of your food processor is small, do this in several batches)

Add half of the confectioner's sugar, half of the pistachios, rose water, and confectioner's sugar. Pulse until finely chopped. Add the syrup and pulse until the mixture sticks together. Transfer to a bowl and do the same with the remaining kataifi.

Assemble the tarts:

Press the kataifi mixture into the bottom of a large (9 to 10-inch) tart pan or into smaller tart pans. Alternatively, you can serve this family-style and just press the kataifi into a 9 by 13-inch baking pan.

Top with the semolina custard and refrigerate 2 hours or overnight.

Carefully remove from the tart pans and garnish with syrup, chopped pistachios, and rose petals.

Kali Orexi!

Notes
Make Ahead Instructions:

The Syrup can be made 3-4 days ahead of time and stored in an airtight container in the refrigerator.

The Custard can be made up to 2 days ahead of time and stored in the refrigerator.

Rose Substitute: Leave out the rose and substitute pure vanilla extract in all of the layers.


Music Used:
Greek Sun Time (With Intro)
ITEM ID: 66582698
By: tonyanthony

Its All Greek
ITEM ID: 84456733
By: LowNotes


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