Pistachio custard filo tarts

Instructions

1. Preheat oven to 170°C.
2. For the filo cups. melt 2 cups of coconut oil. Layer 8 sheets of filo, with coconut oil brushed in each layer.
3. With a circle cookie cutter, 5cm in diameter, cut 6 circles from the layered filo. Brush some coconut oil in a multi muffin tray and gently press each filo disc into a muffin holes, making sure they are tightly and evenly inside the muffin cups. (Don’t throw away the leftover pastry, bake it and use it for decoration or a snack.) Bake for 15-18 minutes or until golden brown. Once cooked, set aside to cool.
4. Pan fry 3 cups of slivered pistachios and 2 tablespoons of coconut oil for about 2-3 minutes, it needs to have a roasted aroma.
5. For the vegan pistachio custard, in a blender, put 1 cup of the toasted slivered pistachio, the macadamia milk and the sugar. Blend until the pistachio is well combined, very smooth and not grainy. It should have a milkshake consistency.
6. Then pour the blended mixture and the cornflour mixture into a saucepan and heat until it becomes thick. Once thickened, set aside in the fridge to cool.
7. To prepare the syrup, in a saucepan the sugar, water and juice of 2 oranges plus a couple of pieces of orange rind. Heat until boiling then simmer for a further 5 minutes to thicken up.
8. For the pistachio jam, in a blender, add 1 cup of the toasted slivered pistachio, ½ cup of the prepared syrup, plus coconut oil, cinnamon and salt. Blend until combined.
9. To make the pistachio crumb, in a blender blitz remaining cup of pistachios with a pinch of salt to a crumb.
10. To assemble the tarts, place a filo cup on a plate, then add a spoonful of the pistachio jam, then a spoonful of the pistachio custard and sprinkle with some roasted pistachio crumb. You could also decorate with some of the extra baked filo.