Makes 12

Ingredients 

Pastry

• 1 1/4 cups All purpose flour
• 1/2 cup cocoa
• 1 Tablespoon sugar
• 1/2 teaspoon salt
• 1/2 cup butter, cold and cubed
• 6-7 Tablespoons ice-cold water (dependant on humidity)

Kataifi Filling

• 2 1/2oz Kataifi pastry, cut to 1/2inch pieces (if not already)
• 2 Tablespoons butter
• 200g pistachio cream
• 3 Tablespoons tahini
• 1/2 teaspoon salt

Butter Tart Filling

• 1 cup brown sugar, packed
• 2 eggs
• 1/4 cup butter, softened
• 1 Tablespoon apple cider vinegar
• 3 Tablespoons light corn syrup
• Pinch salt

Method

Pastry

1. Whisk together the flour, cocoa, sugar and salt in a large bowl
2. Add the chopped butter. Using a pastry blender, or two butter knives, cut in the butter until it resembles coarse crumbs (with a few pea-sized pieces)
3. Add the water, one spoonful at a time, until the dough starts to come together in a single ball
4. Gather dough into a ball and knead a couple of times to bring together. Flatten into a disc, wrap in cling wrap and chill for at least 30 minutes
5. On a smooth surface lightly dusted with cocoa, roll pie dough to a ¼-inch thickness. Cut 12 rounds using a 4½-inch round cookie cutter, re-rolling scraps if needed. Gently press rounds into a 12-cup muffin pan. Refrigerate while you make the fillings

Kataifi filling

1. In a large frying pan set over a medium heat, melt the butter 
2. Add the kataifi pastry and stir to coat in butter 
3. Continue to stir the pastry, moving it around the pan continuously, until deep golden brown
4. Remove from the heat and transfer to a large bowl to cool
5. When cooled completely, add the pistachio cream, tahini and salt
6. Stir all the ingredients together to combine well
7. Fill the bottom of each pastry tart cup with between 1 – 2 Tablespoons of kataifi filling, tamping it down loosely to 1/3 to 1/2 depth of each tart cup
8. Return to fridge to chill while you prepare the butter tart filling

Butter Tart Filling

1. Preheat your oven to 400°F
2. Combine all the butter tart ingredients in a medium bowl and using electric whisk, beat until smooth and fully combined
3. Using a jug or piping bag, pour the filling into each tart cup until just below the top
4. Transfer to the heated oven and bake for 5 minutes at 400°F
5. After 5 minutes, reduce heat to 375°F and continue to bake for 20 minutes until the filling turns slightly opaque and appears to dome
6. Remove from oven and allow to cool in tin for 5 minutes then gently loosen and rotate in the tin using a knife or palette knife 
7. Allow to cool fully in the tin, before removing
8. Serve and enjoy