Ingredients
For the Kataifi and pistachio filling
100g Antoniou Kataifi Pastry
230 grams pistachio spread
For the biscuit base
170 g chocolate biscuits (we used Arnott’s Choc Ripple biscuits)
80 g salted butter, melted
For the chocolate ganache
60g dark chocolate melts
60g milk chocolate melts
100ml thickened cream (heavy cream)
30g salted butter, cold and cut into cubes
½ teaspoon cocoa powder, for dusting
Method
Before you begin this Kataifi Pastry recipe, take your Kataifi Pastry out of the fridge to bring it up to room temperature in its packaging.
To make the biscuit base
Using a food processor, blend the chocolate biscuits until they resemble a sand like consistency. Transfer the biscuits crumbs to a bowl and pour in the melted butter, stirring through well to resemble wet sand.
Pour the biscuit and butter mixture into a 20cm round tart tin and spread it out with a spoon, ensuring there is enough along the edges of the tin to create the walls of the tart. Use a glass to press down and compress the crumb. Refrigerate.
To make the the Kataifi and pistchio filling
Remove the Kataifi Pastry from its packaging and gently unravel it to cut out 100g of the Kataifi. Return the remaining Kataifi Pastry to its packaging and seal it well. Cut the Kataifi Pastry into small pieces approximately 1 cm in size. Use your fingers to separate any strands that are stuck together. Transfer the Kataifi Pastry to a dry frypan over medium to high heat..
Continuously mix, stir and toss the Kataifi Pastry, so that it cooks evenly. Your pastry is ready once it turns a deep golden colour. Transfer to a bowl, allow to cool slightly, then add your favourite pistachio spread, stirring to incorporate well.
Transfer the pistachio and Kataifi mixture to the biscuit base tart. Gently spread and press it down create an even layer. Refrigerate.
To make the chocolate ganache
Place the dark chocolate, milk chocolate and butter in a bowl. Bring the cream to a light simmer in a small pot but do not let it boil. Pour the cream directly over the chocolate and butter, ensuring everything is submerged as much as possible. Allow it to sit for 3-5 minutes then use a whisk to mix everything together. It may look like it won’t come together but continual whisking will create a silky ganache. Pour the ganache directly over the pistachio and Kataifi mixture then carefully transfer it back to the refrigerator. Chill for a minimum of 2 hours to set the ganache. Dust with cocoa powder before serving.
Recipe and video: Mary Politis from Mary’s Kouzina