No-bake, easy, beautiful, soft, creamy tarts everyone will love!
If you love pistachios, you’ll love my pistachio kataifi tarts with semolina custard. They’re loaded with toasted pistachio, floral rose, and nutty semolina flavor. The pistachio kataifi crust is topped with a nutty semolina custard and drizzled with sweet rose syrup. It’s easy, no-bake, and perfect for any special occasion.
This is my version of a traditional Lebanese and Syrian dessert that I saw on Instagram. I tried to pronounce the two names I saw it called, but I probably didn’t say them right. However, the reels inspired me to create these tarts, and my family is definitely grateful. I know yours will be, too!
Why will everyone love these?
Soft, sweet, nutty, pistachio, kataifi crust
Thick, creamy, rich, floral semolina custard
Sweet, floral, sticky syrup
What will I need for the syrup?
Granulated sugar -it’s just a simple syrup you can make with any granulated sugar.
Water -thins out the melted sugar to create the syrup
Rose water -orange blossom water or vanilla to flavor every drop of this tart.
What will I need for the semolina cream?
Whole milk -is the base for good custard.
Granulated sugar -adds the perfect amount of sweetness to the custard.
Fine semolina flour -melts into the milk to create the perfect thickness for the custard and adds a beautiful, sweet, nutty semolina flavor.
Cornstarch -helps add to the perfect consistency of the custard.
Eggs -help create the thick creaminess of the filling.
Egg yolk -adds extra silky richness to the tart filling.
Salt -enhances all the flavors and helps bring them together.
Pure vanilla extract -adds sweet caramellowy flavor.
Rose water -slightly sweet and florally.
Unsalted butter -most salted butters are too salty for this sweet semolina cream, which helps me control that.
What will I need to make the crust?
Kataifi pastry -thawed and at room temperature to easily work with and fit in the food processer.
Unsalted butter -to keep the crust sweet instead of salty.
Shelled pistachios -the flavor pairs perfectly with the kataifi and custard.
Confectioner’s sugar -sweetens the crust without making it gritty.
Syrup -only a little to sweeten the crust without making it too watery.
Rose water -continues to add the sweet floral flavor of the custard.
What if I don’t care for rose water?
If you don’t have or don’t care for rose water, leave out the rose and substitute pure vanilla extract in all of the layers. It’s delicious, too!
What garnishes might I need?
I like to use edible rose petals because they’re so beautiful, as well as leftover syrup from the fridge and ground pistachios. You can add a maraschino cherry for a pop of color and bite of sweetness.
How do the pistachios keep their vibrant green color for this tart?
Soak the pistachios in a bowl of warm water for 30-60 minutes.
How do I make the syrup?
In a saucepan, mix the sugar and water together and bring to a boil. Let the syrup melt and cook for 5 minutes. Remove from heat and add the rosewater. Set aside to cool.
How do I make custard?
Add the milk to a saucepan with the salt and half the sugar. Heat until steaming hot and starting to simmer.
In a bowl, whisk together the eggs, yolk, remaining sugar, cornstarch, and semolina until smooth. Then, add a small amount of the hot milk to the egg mixture while whisking constantly to temper the eggs. Whisk the mixture into the saucepan of hot milk.
When do I add the custard flavoring?
Continue to constantly whisk while cooking over medium heat until thickened. As soon as the mixture begins to simmer, it will thicken. Remove from heat and add the butter, vanilla, and rose water.
Transfer the custard to a bowl and cover with plastic wrap to prevent a skin from forming. Cool completely before using.
How do you make the crust?
Place the butter in a large skillet over medium heat until melted. Roughly chop the kataifi pastry and add it to the skillet. Toss in the butter, and cook for about 10 minutes until toasted. Do not let the kataifi get any color.
Do I need to remove the pistachio skins?
Peel the pistachios and discard their skin. The skin should pop off easily after they’ve been soaked, but if it doesn’t on some of them, just leave it.
What can I use to chop and combine the crust ingredients finely?
Place half of the kataifi pastry in a food processor fitted with the blade attachment. (if your food processor is small, do this in several batches) Add half of the confectioner’s sugar, half of the pistachios, rose water, and confectioner’s sugar. Pulse until finely chopped. Add the syrup and pulse until the mixture sticks together. Transfer to a bowl and do the same with the remaining kataifi.
What pan do I need?
Press the kataifi mixture into the bottom of a large (9 to 10-inch) tart pan or smaller individual-size tart pans.
What if I don’t have a tart pan?
Alternatively, you can serve this family style by pressing the kataifi crust into a 9 x 13-inch baking pan.
How long do I need to refrigerate the tart?
Top your crust with the semolina custard and refrigerate for 2 hours or overnight.
How do I serve kataifi tarts?
Carefully remove from the tart pans and garnish it with leftover syrup, chopped pistachios, and dried edible rose petals. They look so pretty. I also put some of the leftover syrup in a small pitcher for guests who like it extra syrupy. Kali Orexi!
Can I make this ahead?
The tarts are perfect when made a day ahead, but you can also make some of the components ahead. The syrup can be made 3-4 days ahead of time and stored in an airtight container in the refrigerator. The custard can be made up to 2 days ahead of time and stored in the refrigerator.
Do you have more tarts?
Yes! Try my Pistachio & Lemon Cake, Easy & Delicious Pistachio Baklava, Pistachio Galaktoboureko Rolls, and Pistachio Baklava Rolls: Saragli. For another rose and pistachio treat, make my Rose & Pistachio Vasilopita.
Watch the Video
Pistachio Kataifi Tarts with Semolina Custard
These beautiful tarts are made with a pistachio kataifi crust, topped with a semolina custard and drizzled with a lovely rose syrup. Beautiful and delicious and perfect for a special occasion.
Ingredients
For the Syrup:
- 3 cups granulated sugar
- 2 cups water
- 1 tablespoon rose water or orange blossom water
For the Semolina Cream:
- 3 cups whole milk
- 1 cup (240g) granulated sugar
- 1/4 cup (40g) fine semolina flour
- 1 tablespoon cornstarch
- 2 eggs
- 1 egg yolk
- 1/4 teaspoon salt
- 2 teaspoons pure vanilla extract
- 1 tablespoon rose water
- 1 tablespoon unsalted butter
For the Crust:
- 1 pound (500g) kataifi pastry, thawed and at room temperature
- 1/2 pound (225g) unsalted butter
- 1 and 1/2 to 2 cups shelled pistachios
- 1 and 1/2 cups confectioner's sugar
- about 1/4 cup syrup
- 1-2 tablespoons rose water
Garnish:
- edible rose petals
- syrup
- ground pistachios
Instructions
Soak the pistachios in a bowl of warm water for 30-60 minutes.
Make the Syrup: In a saucepan, combine the sugar and water and bring to a boil. Mix together until the syrup melts and cook for 5 minutes. Remove from heat and add the rosewater. Set aside to cool.
Make the Custard:
Add the milk to a saucepan with the salt and half of the sugar. heat until steaming hot.
In a bowl whisk together the eggs, yolk, remaining sugar, cornstarch, and semolina. Whisk together until smooth and then add some of the hot milk mixture to the egg mixture. Whisk together and temper the eggs. Return the mixture to the saucepan.
Cook over medium heat while constantly whisking together until thickened. As soon as the mixture boils it will thicken. Remove from heat and add the butter, vanilla, and rose water.
Transfer the custard to a bowl and cover with plastic wrap to prevent a skin from forming. Cool completely.
Make the Crust:
Roughly chop the kataifi pastry.
Add the butter to a large skillet and cook over medium- heat until melted.
Add the chopped kataifi pastry to the skillet and toss in the butter. Cook for about 10 minutes until toasted. Do not let the kataifi get any color.
Peel the pistachios and discard their skin. The skin should pop off easily after they've been soaked but if it doesn't on some of them just leave it.
Place half of the kataifi pastry in a food processor fitted with the blade attachment. (of your food processor is small, do this in several batches)
Add half of the confectioner's sugar, half of the pistachios, rose water, and confectioner's sugar. Pulse until finely chopped. Add the syrup and pulse until the mixture sticks together. Transfer to a bowl and do the same with the remaining kataifi.
Assemble the tarts:
Press the kataifi mixture into the bottom of a large (9 to 10-inch) tart pan or into smaller tart pans. Alternatively, you can serve this family-style and just press the kataifi into a 9 by 13-inch baking pan.
Top with the semolina custard and refrigerate 2 hours or overnight.
Carefully remove from the tart pans and garnish with syrup, chopped pistachios, and rose petals.
Kali Orexi!
Notes
Make Ahead Instructions:
The Syrup can be made 3-4 days ahead of time and stored in an airtight container in the refrigerator.
The Custard can be made up to 2 days ahead of time and stored in the refrigerator.
Rose Substitute: Leave out the rose and substitute pure vanilla extract in all of the layers.
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