Ingredients
Makes 24 tarts
For the tart cases
375g Antoniou Kataifi Pastry
125g unsalted butter, melted and clarified
For the filling
1 kg ricotta cheese
1 cup icing sugar, sifted
1 tablespoon vanilla bean paste
80g pistachio nuts, finely chopped
For the syrup
1 and 1/2 cups sugar
1 and 1/2 cups water
To decorate
20g pistachio nuts, chopped finely
Method
For this Kataifi Pastry recipe, take your chilled Kataifi Pastry out of the fridge at least 2 hours before use to bring it up to room temperature in its packet.
Preheat oven to 180 degrees Celsius fan forced. Lightly grease two 12 hole muffin tins with butter.
For the filling
Place the ricotta cheese in a fine colander or in muslin cloth over a bowl and drain any excess liquid for at least an hour. Place the ricotta cheese, sugar and vanilla in the bowl of an electric mixer and beat until the ricotta is smooth and the ingredients are well combined. Fold through pistachio nuts. Set aside in the fridge.
For the syrup
Stir sugar and water in a small saucepan over medium heat, until sugar dissolves. Allow to simmer gently for 7 minutes. Remove from heat and allow to cool.
For the tart cases
Separate and tear the Kataifi Pastry into pieces, approximately 3cm long (or use a knife to cut it). Place in a large mixing bowl and pour the butter over it. Using your hands massage the butter into the Kataifi until it is evenly and well coated. Fill each muffin tin hole with Kataifi. Press the Kataifi down and slightly outwards towards the sides.
Bake for 30 minutes, or until the Pastry is golden. Remove from the oven and pour a tablespoon of syrup over each tart base. Allow to cool.
Place ricotta filling into a piping bag and pipe each tart with filling. Decorate with extra pistachio nuts.
Watch this video to learn how to make Ricotta and Pistachio Kataifi Tarts