Ingredients
8 sheets Antoniou Fillo Pastry
70g salted butter, softened to room temperature
75g caster sugar
1 teaspoon vanilla bean paste
120g raw almonds, ground into a fine meal
70g raw pistachio nuts, ground into a fine meal
2 eggs
100g unsalted butter, melted and clarified
25g brown sugar
2 tablespoons honey
3 punnets raspberries
20g pistachio nuts, cut into slithers
Method
Before you begin this Fillo Pastry recipe, take your Filo Pastry out of the fridge to bring it up to room temperature in its packaging.
Preheat your oven to 180 degrees Celsius.
To make the tart filling
Cream the butter and sugar using an electric mixer until fluffy. Mix in the vanilla bean paste. Beat in the eggs until smooth. Add the almond meal and pistachio meal and mix until well incorporated.
Assembling the Tart
Grease a 24cm cake tin with butter. Lay a sheet of Fillo Pastry onto your workspace and brush with butter. Sprinkle with brown sugar. Repeat with remaining 7 sheets of Pastry, rotating each slightly to make a large circular/ star shape. Transfer the sheets to the cake tin, pressing the Pastry into the edges of the tin.
Pour the almond mixture into the tin and smooth it out so the surface is flat. Bring in the overhanging Fillo Pastry layers by rolling them in to create a crust around the edge.
Bake for 25 minutes. Cover the cake with foil and bake for a further 5 minutes. Allow to cool for 15 minutes before removing from the tin. Drizzle the top of the cake with honey and position the raspberries all over the cake. Sprinkle with pistachio nuts.
Learn how to make a raspberry, pistachio & almond tart