adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Pomegranate and almond tartlets
0 Likes
Prep Time:
15 minutes
Cook Time:
10 minutes
Total Time:
25 minutes
Elevate your pies with exotic flavors: pomegranates and Turkish delights for a delightful twist!
Ingredients:
  • 5 sheets filo pastry (Antoniou brand)
  • 20g (1 tbsp) reduced-fat dairy spread (Devondale brand), melted
  • 45g (about 12) almond Tuscan biscotti (Ital brand), finely chopped
  • 40.00 ml flaked almonds
  • 100g rosewater-flavoured Turkish delight, cut into 1cm cubes
  • 250ml (1 cup) no-fat vanilla custard (Pauls brand)
  • 1.25 gm ground cinnamon
  • 1/4 tsp ground cardamom
  • 1 (about 185g) pomegranate, seeds removed
Instructions:
  • Preheat your oven to 190°C. Arrange eight 8cm (top measurement) fluted tart tins with removable bases, each 2cm deep, on a baking tray.
  • Place filo sheets on a clean work surface and cover with a dry tea towel followed by a damp tea towel to keep them moist. Lightly brush one filo sheet with melted spread, then layer another filo sheet on top and brush with spread. Repeat layering with remaining filo sheets, brushing the top layer with spread.
  • Using a 10cm-diameter round pastry cutter, cut 8 discs from the filo stack and place them brushed-side down into tart tins, ensuring the filo eases into the sides. In a bowl, combine biscotti and almonds, then spoon the mixture evenly into the tartlet cases. Finish by topping them with Turkish delight.
  • Place the dish in the oven and bake until the pastry turns a beautiful golden color. Allow it to cool down to room temperature before proceeding.
  • In a jug, whisk together the custard, cinnamon, and cardamom until fully combined.
  • Serve by filling the tartlets with custard and topping with pomegranate seeds.

Similar Recipes