Kunafa Custard Tart
A show-stopping Ramadan dessert that brings together the crisp golden layers of kunafa with the creamy richness of Foster Clark’s custard. This indulgent fusion of Middle Eastern tradition and modern elegance makes it a perfect choice for iftar gatherings or late-night suhoor treats.
Makes
6 slices
Ingredients
For the kunafa base
- 500 g shredded kunafa
- 2 Tbsp powdered sugar
- ½ to ¾ cup melted ghee
- Sugar syrup, for soaking
For the custard
- 500 ml milk
- 3 Tbsp Foster Clark’s custard powder
- 2 Tbsp sugar
For garnish
- Crushed pistachios
- Shredded coconut
Instructions
- In a large bowl, mix the shredded kunafa with a little powdered sugar (optional).
- Add the melted ghee and rub well until the kunafa is evenly coated.
- Press the mixture firmly into a tart pan or individual tart moulds, shaping a hollow centre for the filling.
- Bake in a preheated oven at 180°C until golden and crisp.
- Remove from the oven and soak immediately with warm sugar syrup, then gently invert onto a plate.
Prepare the custard
- In a saucepan, whisk together milk, custard powder, and sugar over medium heat, stirring constantly until thickened.
- Pour the custard into the tart shell and let it cool completely.
- Garnish with crushed pistachios and shredded coconut before serving.
Foster Clark’s Tip
Prepare mini versions for elegant presentation. Ideal for Ramadan feasts and make-ahead desserts that stay crisp and creamy when chilled.
Made with
