Middle Eastern Maamoul Tart with Ashta & Pistachios
Description
This layered pistachio and ashta tart brings together four irresistible layers: a crisp, crumbly maamoul-inspired crust, sweetened pistachios, a generous layer of creamy Lebanese ashta, and a jammy topping of jazarieh (Lebanese Candied Pumpkin). Each layer adds its own flavor and texture, creating a beautiful Middle Eastern dessert that is as delightful to look at as it is to eat.
Equipment
- 1 round tart tin (30 cm / 12 inches in diameter, preferably with a removable bottom)
Ingredients
For the Unfussy Butter Cookie Maamoul Crust:
- 200 g / 7 oz unsalted butter
- 60 g / ½ cup powdered sugar
- 220 g / 1 ¾ cups all-purpose flour
- 40 g / ¼ cup fine semolina
- 1 teaspoon mahlab
- 1 tablespoon orange blossom water
For the Emerald Layer of Pistachios:
- 2 cups raw shelled pistachios
- 90 g / ¾ cup powdered sugar
- 4 tablespoons orange blossom water
For the Ashta (Lebanese Clotted Cream):
- 1 liter / 4 cups whole milk
- 200 ml / ¾ cup heavy cream
- 4 tablespoons cornstarch
- 2 tablespoons semolina
- ¼ teaspoon mastic gum crushed with a pinch of sugar, highly recommended
To Assemble and Finish:
- 2 cups jazarieh or quince jam as a substitute
Instructions
To make the unfussy butter cookie maamoul crust:
- Preheat the 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 the butter over low heat and pour it over the flour mixture. Add the mahlab and orange blossom water. Using your fingers, mix the ingredients well until you end up with a malleable dough.
- Grease a 30 cm (12-inch) round tart tin, preferably one with a removable bottom.
- Dump the malleable dough into the tart tin and spread it out evenly with your fingers along the bottom and sides. Prick evenly all over with the tines of a fork.
- Bake for about 12 to 15 minutes, or until it turns a light golden color. Let the tart crust cool completely in the pan. Loosen the edges with a knife and delicately transfer it to a large, flat serving plate.
To make the emerald layer of pistachios:
- Place the pistachios in a food processor and pulse a few times to a coarse consistency.
- Transfer the pistachio mixture to a bowl, add the sugar and orange blossom water, mix well 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, whisking constantly.
- Continue whisking until the mixture boils and thickens to the consistency of custard. Stir in the orange blossom water. Place a piece of waxed paper directly on top to prevent a skin from forming, and set aside to cool completely.
- To assemble:First, make sure the crust has completely cooled down.
- Evenly spread the emerald pistachio mixture onto the cooled, baked tart crust.
- Top with the cooled ashta, spreading it evenly over the pistachio layer with a spoon.
- Garnish with the jazarieh (Lebanese Candied Pumpkin). Happy eating!
Notes
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