This easy-to-make spin-off places the rose-flavoured creamy filling in a deliciously nutty tart shell. This recipe is parev, but if you prefer a milky version, substitute butter for the coconut oil, regular milk for soya milk and double cream for coconut cream. If you’re not keen on rose water, just use vanilla — but it’s worth trying as it’s so delicious!
- First make the pastry: In a food processor, blitz flour, almonds and sugar. Add butter/coconut oil and blitz until combined. Add some iced water and blitz until a dough forms. Chill for one hour.
- Roll thinly and line a 24in tart tin with dough. Bake in a preheated oven on 180°C until golden. Allow to chill completely.
- For the malabi cream: in a small pan, mix the cream, half of the milk and the sugar and slowly bring to a boil. While it warms, mix the cornflour and rosewater or vanilla, whisking well so the cornflour dissolves.
- Once it reaches a boil, add the cornflour mixture to the pan and whisk over a low heat until it thickens.
- Pour the malabi into the chilled tart case and refrigerate to set.
- To make the coulis: Mix all the ingredients except the cornflour and bring to a boil. Reduce the heat. Dissolve cornflour in a tbsp of water and add to the mixture, then whisk until it thickens. Pass through a sieve to get rid of seeds, and pour over the chilled tart. Refrigerate to set for 2 hours before serving.
- Garnish with shredded coconut and chopped toasted pistachios.
First published September 2020
