Turkish · Dessert

Turkish Almond Milk Pie

A Turkish-style individual pie pairing a short, buttery pastry shell with a dense, custardy almond filling thickened with milk and egg yolk, finished with a scatter of crushed pistachio. The filling sets just short of firm, giving a soft, spoonable centre against the crisp shell.

25 minsPrep

24 minsCook

69 minsTotal

MediumLevel

Nutrition per serving

385Calories

9.6gProtein

23.5gFat

35.4gCarbs

17.2gSugar

2.9gFiber

299mgSodium

148mgChol

8.3gSat Fat

259mgPotassium

115mgCalcium

1.8mgIron

0.4mcgVitamin B12

0.2mgVitamin C

0gPolyol

0gAllulose

0.5gAlcohol

Goes well with

Turkish Raki local

Turkish Coffee international

vegetarian sweet-spot hidden-gems

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Instructions

Make the pastry rub melted butter into sifted flour and salt, add beaten egg and bring together into a soft dough; divide in two and press each half into a greased 8cm individual tart tin, going slightly up the sides.

Chill the lined tins for 20 minutes while you make the filling.

Warm the whole milk in a small pan until just below a simmer, then whisk in the ground almonds, sugar, and cornstarch until smooth.

Off the heat, whisk the beaten egg yolk into the warm almond milk mixture slowly to temper it, then return to low heat and stir for 2-3 minutes until thickened to a custard-like consistency.

Stir in the vanilla extract and let the filling cool for 5 minutes.

Divide the almond filling evenly between the two chilled pastry shells.

Bake at 180C/350F for 22-25 minutes until the pastry is golden and the filling is just set with a slight wobble in the centre.

Cool the pies in their tins on a wire rack for at least 15 minutes.

Scatter the crushed pistachios over the top just before serving.

Serves 2 portions · 2 adults, 0 over 10, 0 under 10