Raspberry Pistachio Filo Tart
Ingredients
Filling
75g butter
75g sugar
2 eggs
vanilla
1 tbsp rose water
1 tsp orange blossom water
100g ground almonds
100g ground pistachios
Filo Pastry
6 sheets filo pastry
50g butter, melted
Syrup
2 tbsp water
2 tbsp honey
300g raspberries
Method
Preheat the oven to 180°C / 350°F.
Cream the butter and sugar until light.
Add the eggs, vanilla, rose water, and orange blossom water.
Add the ground pistachios and almonds. Set aside.
On a flat surface, lay a sheet of filo pastry, brush with butter, and dust with powdered sugar. Repeat with the rest of the filo sheets while slightly rotating each layer of pastry to form a circle.
Press the filo pastry into a 9” springform pan.
Spread the prepared filling on top.
Roll the hanging filo inside to form a crust.
Bake for 30-35 minutes.
Boil the honey and water and pour the syrup on top of the crust. Allow to cool.
Top the tart with raspberries.
