Ingredients
Makes 12 Tarts
Kataifi
1 x 375g pack of Antoniou Kataifi
175g butter, melted
Sugar syrup
170g sugar
200ml water
Filling
8 dates, seeds removed
50g shelled walnuts
25g shelled pistachios
60g dark chocolate
1 tsp ground cinnamon
Pinch of ground cardamom
Zest of half an orange
To decorate
Pistachio nuts, chopped
Dark chocolate, grated
Method
For this Kataifi Pastry recipe, take the Kataifi out of the fridge (still in its packet) to bring it up to room temperature.
Preheat your oven to 180 degrees Celsius.
For the sugar syrup
Place the sugar and water 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. Remove from the heat and set aside.
For the filling
To make the filling, place all of 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 tear the pastry to form smaller strands. Pour the butter over the Kataifi and mix well.
To assemble the tarts
Add Kataifi Pastry to each hole of a 12 hole muffin pan, filling each hole three quarters high. Press on each hole to pack the Kataifi tightly. Evenly distribute the chocolate nut mixture over each Kataifi tart. Add the remaining Kataifi to each tart, pressing it down to compress.
Bake for 35 minutes or until golden brown.
Spoon the syrup over each tart. Allow to cool. Garnish with chopped pistachios and grated dark chocolate.