Middle Eastern Tart-Style Maamoul with Ashta, Pistachios and Jazarieh
Description
The tart has a striking balance of flavors and textures. Be the talk of the town with this fabulous showstopper dessert!
Equipment
- Round tart tin, preferably a removable bottom, of about 30 cm/ 12 inches in diameter.
Ingredients
For the unfussy butter cookie maamoul crust:
- 1 3/4 cups all-purpose flour
- 1/4 cup semolina
- 200 g / 7 oz butter
- ½ cup powdered sugar
- 1 tablespoon orange blossom water
- 1 teaspoon mahlab
For the emerald layer of pistachios:
- 2 cups raw shelled pistachios
- 3/4 cup powdered sugar
- 4 tablespoons orange blossom water
For the ashta, Lebanese clotted cream: Ashta, Lebanese clotted cream, use a 250 ml calibrated cup for precise results
- 4 cups whole milk/ 1 liter whole milk
- ¾ cup/ 200 ml heavy cream
- 4 tablespoons cornstarch
- 2 tablespoon semolina
- 1/4 teaspoon mastic gum crushed with a pinch of sugar, optional, by highly recommended
- 2 cups of jazarieh or quince jam as a substitute.
Instructions
To make the unfussy butter cookie maamoul crust:
- Preheat oven to, 200°C/400°F. Place a rack in the center of the oven.
- Place the flour, semolina and powdered sugar in a bowl.
- Melt butter over low heat and pour over the flour mixture. Add mahlab and orange blossom water. Using your fingers, mix well the ingredients until you end up with a malleable dough.
- Grease a round tart tin, preferably a removable bottom, of about 30 cm/ 12 inches in diameter.
- Dump the malleable dough into the tart tin and spread it out evenly with your fingers along the bottom and sides of the tart tin. Prick evenly with the tines of a fork.
- Bake about 12-15 minutes or until it turns light golden in color. Let the tart cool in the pan. Loos the edges with a knife and delicately transfer it to a large flat serving plate.
To make the emerald layer of pistachio:
- Place the pistachios in a food processor and pulse a few time to a coarse consistency.
- Transfer to a bowl, add the sugar and orange blossom water, mix to fully incorporate and set aside.
To make the ashta, Lebanese clotted cream:
- Place the milk, heavy cream, semolina, crushed mastic gum and cornstarch in a large saucepan over medium heat, whisk constantly.
- Continue whisking until the mixture boils and thickens, it should have the consistency of custard. Add orange blossom water. Stir and place a piece of waxed paper on top to prevent a skin from forming. Set aside to completely cool down.
- To assemble:First off, make sure the crust has completely cooled down.
- Evenly smear the emerald pistachio mix onto the cooled baked tart crust.
- Spoon with the cooled ashta.
- Garnish with jazarieh (Lebanese Candied Pumpkin). Happy eating!
Notes
If you make this, leave a comment below, or share your pictures on Facebook! I would love to see your creations!! Hashtag, #Hadia’s lebanese Cuisine
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