CHRISTINE CAPENDALE
CHRISTINE CAPENDALE
CHRISTINE CAPENDALE

Kataifi, Orange and Coconut Tart

1

  • Overview
  • Ingredients
    13 items
  • Directions

KATAIFI PASTRY – my latest obsession!!  This delicious tart/dessert is unusual and delicious!  Crispy pastry shreds, baked into a olive oil custard and drenched with an orange syrup! Delicious cannot get better than this!! I serve it with dollops of Greek style yoghurt for the ultimate treat😋

Serves 8-10

150g    Kataifi Pastry, room temp
100g    butter, melted
180 ml desiccated coconut
200 ml orange juice and the zest of 1 orange
150 ml castor sugar
50 ml   water
1          cinnamon sticl
250 ml Greek yogurt
125 ml extra virgin olive oil
100 ml caster sugar
3          eggs
10 m    baking powder
zest of one orange
1 ml     salt

 

  • Preheat your oven to 180°C and grease a 24 cm pie dish with butter
  • TO MAKE THE SYRUP: Combine all the ingredients for the syrup and simmer for 10 minutes to reduce to about half
  • TO COOK THE KATAIFI: Break up the kataifi with a fork and add the coconut and melted butter.
  • Massage the butter into the pastry and coconut and place it into the pie dish.
  • Bake it in the preheated oven till a pale golden brown.
  • Cool a little then use a skewer to loosen the pastry.
  • TO MAKE THE CUSTARD: Combine all the ingredients and mix well to combine
  • Reduce the oven temperature to 160°
  • Pour the custard over the pastry and bake for about 25 minutes until cooked.
  • Use a skewer to poke holes in the cooked tart then pour over the hot syrup and allow the tart to soak up all the liquid.
  • Eat lukewarm with more Greek Yoghurt or crème fraiche