170g caster sugar
200ml cold water
1 tsp lemon juice
4 dates, seeds removed
50g shelled walnuts
25g shelled pistachios
60g dark chocolate (minimum 70%)
1 tsp ground cinnamon
pinch of ground cardamom
zest of half an orange
1 x 375g pack of Antoniou Kataifi
175g butter, melted
To make the sugar syrup place the sugar, water and lemon juice in a saucepan over a medium high heat and bring the mixture to the boil. Once it boils allow the syrup to simmer for 10 minutes until slightly reduced and “sticky”. Remove from the heat and set aside.
To make the filling place all the ingredients in a food processor and mix until it resembles a paste. Set the mixture aside until ready to assemble the tarts.
Place the kataifi into a large bowl. Using your hands, untangle and shred the pastry to form smaller strands. Pour the butter over the kataifi and mix well.
To assemble the mini kataifi tarts, begin by taking small amounts of the buttered kataifi, pressing into each pan of a 12 pan mini muffin tin. Pack tightly to form a small cup and then fill each cup with a teaspoon of the chocolate nut mixture. Add more kataifi to each pan to cover the filling and pat down gently.
Repeat until each tart is complete and bake in a pre heated oven at 180 degrees Celsius, for 12-15 minutes until golden brown.
Remove each tart from the pan and immediately spoon over the cooled syrup. Allow to cool and garnish with chopped pistachios and a little grated dark chocolate.
Repeat this process two more times until you have 36 mini kataifi tarts.