Pistachio Baklava Tart

Recipe No. 4

This past week I’ve been watching the Netflix drama ‘Monsters’ adapted from the life of the Menendez brothers. A whirlwind of childhood abuse wrapped up with legal injustice. This story has left me with little hope. I ponder on war that is taking place in various parts of the world. A war that that is captured, broadcasted and emphasised. There is another war. A silent war. A war that can dial down to the four corners of a home.

There are roles that we are born into and roles we choose in this lifetime. I believe being a parent is a role by choice (in most circumstances). With this role comes the responsibility to protect. Regardless of the side you stand on, the pain inflicted on innocent children is a heartbreaking reality. A reality that drains me of the ability to see the positive. A reality that reminds me of why I chose to study law. For the possibility to help? One voice that can change a system that is flawed by power, money and bias. I was naive when I was younger. Naive to the pain that comes with the emotional weight of not being able to save someone. The thought of not succeeding would haunt me. For that reason, I chose to pivot from private practice.

My mind really took me there, when this post was really supposed to focus on a pistachio baklava tart. Nothing new, really. Sometimes, I will be lost in thought whilst baking and sometimes baking stops my thoughts. You might have just stepped into my kitchen for a little and had a chat. If it was tonight, this would be the topic. Back to the focus, sweet light beautiful dessert.

Ingredients

• 14 filo pastry sheets

• 1 bowl of melted vegan butter

• 3 cups of raw pistachios

• 3 tbs pistachio oil (or any neutral oil)

• 250ml plant based thickened cream (Flora)

• 1 cup soft icing sugar

• 150ml Lebanese rose sugar syrup or maple syrup

• 1/2 vanilla bean pod

Lay the filo pastry sheets so they are flat. Leave the sheets in room temperature for 10 minutes. After this begin layering your sheets one by one with melted butter brushed in between. First filo pastry sheet, layer butter. Second sheet, layer butter. Repeat this until 13 sheets are layered in your tart baking tin. Add the pistachio crumble. Top with 1 pastry sheet to ensure nuts do not burn. Bake until all layers are cooked through, on 160 degrees celsius for 45-60 mins. As soon as you take the bake out of the oven, remove the top layer and coat in Lebanese sugar syrup infused with rose water or maple syrup.

Prepare your pistachio butter by adding 2 cups of raw pistachios in a food processor. Process on high speed until the pistachios start to combine into a butter form. Slowly drip the pistachio oil as you combine to help the consistency. This process will take 20-30 minutes and a lot of patience. When your tart is cool pipe the pistachio butter on the pistachio crumble.

Pour the thickened cream in a bowl. Brush vanilla beans in the bowl. Use a hand whisk or stand mixer to whisk until it reaches stiff peaks. Sift the icing sugar in the bowl and whisk together until all combined. Do not over whisk.

Top with raw crushed pistachios or any topping of your choice. Keep in the fridge.

Pistachios & cream. Yes baby.

Sorry for the heavy start. I hope the sweet thing consoles.

Christiana