Blackberry & Chocolate Baklava Tarts

With salted honey syrup & pistachios

 

DIFFICULTY: Medium

PREP + COOK TIME: 120 Minutes

 
 

Ingredients

Ingredients ✴

 
 

Caramelised Filo Pastry Shell:

  • 8 sheets filo pastry

  • 100g salted butter, melted

  • ¼ cup caster sugar 

  • 1 egg yolk

  • ¼ cup roasted pistachios, crushed into a powder

  • Icing sugar, for dusting 

Salted Honey Syrup:

  • ¼ cup caster sugar 

  • 2 Tbsp water 

  • 1 Tbsp Manuka honey

  • Pinch of flakey sea salt 

Chocolate & Blackberry Filling:

  • 225g Whittakers milk chocolate, melted & cooled 

  • 250g mascarpone cheese 

  • 1x punnets fresh blackberries 

 
 
 

Directions

Directions ✴

 
 

Preheat your oven to 180°C bake. Line a large oven tray with baking paper. 


Prep filo pastry: Whisk melted butter, caster sugar and egg yolk together in a small bowl. Set aside. Lay sheets of filo pastry stacked on a chopping board. Working one at a time, brush the butter sugar mixture over filo in an even layer, covering the entire surface. Scrunch the brush filo sheet up into a loose nest, then place onto the lined oven tray. Repeat with the remaining filo pastry and butter mixture. Brush any remaining butter mixture over the top of the nests. Bake on the lower-middle oven rack for about 20 minutes, until very golden brown and starting to caramelize. Set aside to cool. 


Make syrup: Add sugar, water, honey and a big pinch of flakey salt (about a heaped ¼ tsp) to a small pot. Bring to a simmer over medium-high heat. Once it comes to a bubbling simmer, remove from heat and set aside to cool. 


Make chocolate filling: Add melted and cooled chocolate to a medium bowl, along with mascarpone. Whisk together vigorously, until combined and smooth. It will start to stiffen eventually - If this happens, microwave for about 20 seconds and whisk again until smooth and pipe-able. 


Finish tarts: Lightly dust the filo pastry nests with icing sugar. Transfer the chocolate filing into a piping bag and pipe filling onto the nests (or use two spoons to dollop it on). Arrange blackberries on top, then drizzle the salted honey syrup evenly over the top of each tart (use all of the syrup!). Sprinkle over pistachios and garnish with mint leaves, if desired. 

 
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Boysenberry, Ricotta & Pistachio Cake