Kadayıf Tart with Muhallebi
Ingredients
- 500 g fresh kadayıf
- 200 g butter
Syrup
- 3 cups granulated sugar
- 3 cups water
- 4-5 drops lemon juice
Muhallebi
- 2 cups milk
- 2 tablespoons sugar
- 1 tablespoon cornstarch
- 1 tablespoon flour
- 1 packet vanilla
- 3 tablespoons whipped cream powder
Preparation
Combine sugar and water in a pot, stir and bring to a boil. Boil for 15-16 minutes on medium heat, add lemon juice towards the end, and let it cool.
In a saucepan, mix milk, sugar, cornstarch, flour, and vanilla. Cook while stirring continuously until thickened. Once slightly cooled, add the whipped cream powder and whisk until smooth.
In a large bowl, shred the fresh kadayıf and separate the strands. Mix with melted butter, ensuring all parts are well coated. Press the mixture evenly into a greased 28 cm tart mold.
Bake in a preheated oven at 190°C for 50-55 minutes until golden brown. Allow to cool for 4-5 minutes, then pour the lukewarm syrup over the baked kadayıf.
Let it absorb for 15-20 minutes, then invert onto a serving plate. Spread the warm muhallebi evenly on top. Cool and decorate as desired.
Tips
Ensure the butter is thoroughly mixed with the kadayıf to prevent it from becoming doughy and to keep it strand-like.
