Oh the creative juices are flowing! After I made my first batch of Kataifi baskets I could not stop thinking about the possibilities of this new (for me) ingredient. I felt a bit like a kid with her first package of Play-Doh. Myriad ideas of fantastic dishes, both savoury and sweet, kept popping into my head. I had to hit the Greek Deli and buy more of my new favourite pastry!
I love the texture of Kataifi. Each bite has that satisfying crunch. For this recipe I filled the tart shells with a soft, chewy macaroon filling, scented with lemon zest. It is a luxurious complement to the crack of the tart shell as you bite into it. Drizzling them with a bit of melted chocolate adds another layer of flavour and texture and will transport you to another level of ecstasy, I promise!
I hope you enjoy this recipe and I vow that there are more Kataifi recipes on the horizon.
I am bringing a big plate of my latest creation over to Angie’s Fiesta Friday. Please join our virtual blog party at FiestaFriday.net . You will be thrilled with the talent and enthusiasm of all of the other bloggers that throng there every Friday.
Makes 12 tarts
½ pound Kataifi pastry, thawed
½ pound unsalted butter, melted
4 egg whites
4 tablespoons white sugar
½ teaspoon vanilla extract
2 teaspoons grated lemon zest
3 cups sweetened coconut
¾ cup chocolate chips or grated chocolate
Preheat oven to 350° F.
Remove kataifi pastry from the package and gently shred into smaller pieces (about 3 or 4 inches long)
Place the shreds in a bowl with the melted butter and use your hands to incorporate the pastry and butter. The strands just need to be nicely coated with the butter.
Place a small handful of the mixture into medium-sized muffin tins and press against the bottom and sides to form the tart shells. Set aside.
In a medium bowl, lightly whip the egg whites with a whisk. Add the sugar, vanilla, and lemon rind and mix well. Add the coconut and stir until all ingredients are well blended.
Fill each tart shell with the macaroon mixture.
Bake for 15 – 20 minutes until pastry and filling are golden and the filling is set, but not dried out.
Once the tarts are cool enough to handle, place them on a cooling rack to cool completely.
Melt the chocolate in the top of a double boiler. Drizzle the cooled tarts with the chocolate.