Catherine’s Baklava Tart

Recipe by: Catherine Groenewald
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Catherine’s Baklava Tart

Shortcrust Pastry

1 1/2C flour
1/3C icing sugar
1/2 tsp salt
1/4 tsp baking powder
1/2C butter
2 egg yolks

  1. Add the flour, sugar and salt to the bowl of a food processor and pulse to
    mix well. Add the cold butter and blitz for about 20 seconds until it starts
    to look like breadcrumbs. Add the egg yolks and blitz for another 10
    seconds or so until well distributed.
  2. Shape the dough into a ball, wrap in a piece of baking paper and sit in the
    fridge for 1⁄2 hour to chill.
  3. Preheat the oven to 180C. Line the base of a tart tin with baking paper.
  4. Once chilled, roll out the pastry between 2 sheets of baking paper to
    about 3-4mm thick. Remove the top sheet of paper and use the bottom
    sheet to help you flip the pastry over into the prepared tin, then remove
    the paper. Gently press the dough into all the corners and make sure the
    top edges are even. Prick the base all over with a fork.
  5. Line the tart case with the same piece of baking paper and fill with baking
    beads (or rice). Bake for 15 minutes. Remove the baking paper with pie
    weights and return to the oven for another 10 minutes.

Nut Filling

3/4C pistachios
3/4C hazelnuts
2 1/2 tsp cinnamon
1/4 C castor sugar

  1. Place the pistachios and hazelnuts into the bowl of a food processor and
    blitz until finely chopped. Add the cinnamon and sugar and mix well. Set

Orange Syrup

1/4C water
1/2C honey
1/2C sugar
Orange zest
2 TBSP orange juice

  1. Heat all ingredients in a small saucepan over medium heat, stirring until
    the sugar has dissolved. Bring to a boil and boil for about 8 minutes
    stirring every so often until thickened, and reduced by half.
  2. Mix 1⁄3 cup of the syrup through the nut mixture, then spread the nut
    mixture over the pastry case base.

Frangipane Filling

1/2C sugar
1/2C butter
2 eggs
1tsp vanilla extract
1tbsp floor
1C almond flour

  1. Beat together the sugar and butter until light and fluffy. Add the eggs and
    vanilla and beat well. Finally, mix in the flour and almond flour.
  2. Carefully spread the mixture over the top of the nut filling. Bake for 40-45
    minutes, turning the tray half way through, until golden and springy on

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