Middle Eastern · Dessert
Middle Eastern Milk Custard Pies
A Middle Eastern-style sweet pie pairing a short, buttery pastry shell with a silky semolina-thickened milk custard scented with orange zest and vanilla, finished with crushed pistachio and a honey drizzle.
$1
25 minsPrep
25 minsCook
70 minsTotal
MediumLevel
Nutrition per serving
405Calories
8.1gProtein
18.9gFat
50.8gCarbs
20.8gSugar
1.6gFiber
321mgSodium
125mgChol
9.9gSat Fat
204mgPotassium
94mgCalcium
1.8mgIron
0.5mcgVitamin B12
1.1mgVitamin C
0gPolyol
0gAllulose
0.5gAlcohol
Goes well with
Raki (Anise Spirit)
local
Sahlab (Hot Milk Drink)
international
vegetarian
sweet-spot
hidden-gems
Instructions
1
Rub the cold cubed butter into the sifted flour, sugar and salt until the mixture resembles coarse breadcrumbs, then bind with the iced water into a smooth dough.
2
Wrap the dough and chill for 20 minutes, then roll out and line two 8cm individual tart tins, trimming the edges and pricking the bases with a fork.
3
Blind bake the crusts at 180C for 10 minutes until pale gold, then set aside to cool slightly on a wire rack.
4
Warm the whole milk in a small pan, then whisk in the semolina and sugar and cook over low heat, stirring constantly, until it thickens into a loose custard, about 4 minutes.
5
Off the heat, temper the beaten egg yolk and cornstarch into the warm semolina mixture, then return to low heat and stir for 1-2 minutes until glossy and thick.
6
Stir in the vanilla extract and orange zest, then pour the warm custard into the baked crusts, smoothing the tops.
7
Bake the filled pies at 170C for 15 minutes until the custard is just set with a slight wobble in the centre.
8
Cool completely on the wire rack, then scatter over the crushed pistachio and finish with a warm honey drizzle just before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 55g55g All Purpose Flour, sifted, crust
- 30g30g Butter, cold, cubed, crust fat
- 8g8g Sugar White, crust sweetener
- 1g1g Salt, crust seasoning
- 12g12g Water, iced, crust binder
- 120g120g Whole Milk, warmed, custard base
- 14g14g Semolina, custard thickener
- 18g18g Sugar White, custard sweetener
- 16g16g Egg Yolk, beaten, custard enrichment
- 6g6g Cornstarch, custard thickener
- 3g3g Vanilla Extract, flavouring
- 3g3g Orange, zested, flavouring
- 10g10g Pistachio, crushed, garnish, 1
- 10g10g Honey, warmed for drizzle, garnish glaze, 1
