Turkish · Dessert
Shredded Pastry Walnut Tart
A protein-engineered riff on Turkish künefe-adjacent shredded pastry tarts, swapping the usual sugar-heavy walnut filling for a whey-and-Greek-yogurt custard studded with walnuts, baked inside crisp butter-brushed kadayif nests and finished with a light honey-lemon syrup.
$1
20 minsPrep
25 minsCook
65 minsTotal
MediumLevel
Nutrition per serving
243Calories
14.4gProtein
14.3gFat
16.2gCarbs
7.5gSugar
1.4gFiber
77mgSodium
52mgChol
3.8gSat Fat
148mgPotassium
96mgCalcium
1.2mgIron
0.3mcgVitamin B12
1mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
Goes well with
Turkish Apple Tea (Brand)
local
Turkish Tea (Çay)
international
vegetarian
sweet-spot
Instructions
1
Heat oven to 180C/160C fan. Lightly butter two 8cm individual tart tins.
2
Pull the shredded pastry strands apart gently, toss with the melted butter until evenly coated, and divide between the two tins, pressing into the base and up the sides to form a loose nest shell.
3
In a bowl whisk the Greek yogurt, whey protein isolate, beaten egg and cinnamon until completely smooth with no lumps of powder.
4
Fold the chopped walnuts through the yogurt mixture, reserving a small spoonful to scatter on top.
5
Spoon the filling into the pastry nests, scatter the reserved walnuts over the surface, and press the shredded edges down slightly so they don't scorch.
6
Bake for 22-25 minutes until the pastry strands are deep golden and the filling is just set with a slight wobble in the centre.
7
While the tarts bake, simmer the honey, water and lemon juice together for 3-4 minutes until syrupy, then remove from heat.
8
As soon as the tarts come out of the oven, spoon the warm syrup evenly over both while still hot so it soaks into the pastry.
9
Cool in the tins on a wire rack for at least 20 minutes before carefully unmoulding.
10
Serve just warm or at room temperature.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 0.6 oz18g shredded kadayif-style strands, tossed in melted butter substitute bread flour
- 0.2 oz6g melted, for coating pastry strands butter
- 1 oz28g finely chopped walnut
- 0.6 oz16g vanilla or unflavoured, whisked into the yogurt filling whey protein isolate
- 2.1 oz60g full-fat, strained, whisked smooth greek yogurt
- 1/21/2 eggs, beaten, bound into filling (22g)
- 0.5 oz14g warmed, for the light syrup honey
- 0.6 oz16g simmered with honey into syrup water
- 0.1 oz4g added to syrup to stop crystallising lemon juice
- 0 oz1g mixed through walnut filling cinnamon ground
