The people's chef
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| Prep Time | 25 minutes |
| Cook Time | 20 minutes |
| Servings |
people
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Ingredients
- 300 gm whole pistachio
- 100 gm Caster Sugar
- 1 teaspoon Rose Water
- 60 ml water
- 350 gm angel hair pastry Katafi Pastry
- 24 each cooked mini tart shells
- 100 gm butter
- 150 gm Slithered almonds
Ingredients
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Instructions
- Heat caster sugar and water in saucepan until dissolved and clear
- When brought to a boil add rose water
- Boil until thick and no colour add in nuts
- Fold through the pistachio and slithered almond nuts until evenly coated then place into tart shells while hot
- Open angel hair pastry cut 15cm long fold over then twirl placing onto the tart shell adding butter over the top once twirled
- Bake in oven at 200 degrees for 12 minutes
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