Malabi tart

The classic Israeli pudding gets a restaurant-worthy revamp - and it's parev


Photo: Inbal Bar-Oz

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



For the pastry:

210g plain flour

60g ground almonds

60g caster sugar

110g coconut oil

2 tbsp iced water

Malabi cream:

360ml unsweetened soy milk

360ml coconut cream

100g sugar

60g cornflour

1½ tsp rose water/vanilla

Raspberry coulis:

250g raspberries (frozen/fresh)

60ml water

50g sugar

2tsp lemon juice

1½ tsp cornflour

To decorate:

1-2 tbsp shredded coconut1-2 tbsp chopped toasted pistachios

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