Ingredients
Makes 24 tarts
For the tart cases
375g Antoniou Kataifi Pastry
125g unsalted butter, melted and clarified
For the syrup
1 and 1/2 cups sugar
1 and 1/2 cups water
For the filling
500g Nutella
To decorate
Easter eggs
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 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 the Nutella into a piping bag and pipe each tart with Nutella. Decorate with Easter eggs.