Dessert

Pistachio, rhubarb and rose ruffled milk pie

Name: Pistachio, rhubarb and rose ruffled milk pie recipe
Yield: 6
Ingredients: 125g frozen raspberries; 12 sheets filo pastry; 120g unsalted butter, melted, plus extra to grease; 30g slivered pistachios, plus extra to serve; 140g raw caster sugar, plus extra to dust; 2 eggs, plus 2 extra egg yolks; 185ml milk; 185ml cream; 20.00 ml rosewater, or to taste; 1 tsp vanilla bean paste; 450g rhubarb (about 1 1/2 bunches), cut into rough 5cm lengths; 250g caster sugar; Juice of 1 orange and 1 lemon; 20.00 ml rosewater; 1 cinnamon quill

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by Emma Knowles

Apr 23, 2022

Who can say no to custard? Skip the carton for this comforting custard pie infused with fragrant Middle Eastern flavours.

125g frozen raspberries
12 sheets filo pastry
120g unsalted butter, melted, plus extra to grease
30g slivered pistachios, plus extra to serve
140g raw caster sugar, plus extra to dust
2 eggs, plus 2 extra egg yolks
3/4 cup (185ml) milk
3/4 cup (185ml) pure (thin) cream
1 tbs rosewater, or to taste
1 tsp vanilla bean paste

ROASTED RHUBARB

450g rhubarb (about 1 1/2 bunches), cut into rough 5cm lengths
250g caster sugar
Juice of 1 orange and 1 lemon
1 tbs rosewater
1 cinnamon quill

Method

1.

For the roasted rhubarb, preheat oven to 200°C fan-forced and line a roasting pan with baking paper. Combine all ingredients in a bowl with 2 tbs water, toss to combine and spread in a single layer in prepared pan. Cover with foil and roast for 10 minutes, then remove foil and roast for a further 10 minutes, or until the rhubarb is just tender. Set aside to cool. Transfer half the rhubarb to a food processor, add 2 tbs roasting juices and whiz until smooth.
2.

Grease a 25cm baking dish with butter and dust with sugar. Spread rhubarb puree over the base. Scatter with half the raspberries.
3.

Lay filo on a work surface and cover with a clean, damp tea towel. Place pistachios and 2 tbs sugar in a food processor and whiz together. Set aside. Working with one filo sheet at a time, brush with butter, scatter with a little pistachio mixture and fold in half lengthways. Carefully scrunch lengthways into a rope, wrap loosely into a coil and place in centre of prepared dish. Repeat brushing, scattering and scrunching, arranging ropes around the coiled filo – try and keep the pastry tall in the dish. Brush top with butter and scatter with 1 tbs pistachio sugar. Bake for 10-15 minutes until golden and crisp. Reduce oven to 160°C fan-forced.
4.

Whisk eggs, yolks, milk, cream, rosewater, vanilla and remaining sugar in a bowl to combine. Pour over filo pastry, scatter with remaining raspberries and bake for 25-30 minutes until custard is just set. Scatter with extra pistachios and serve warm with remaining rhubarb and syrup.