Shredded Pastry Tart (Konafa Tart)

Shredded Pastry Tart (Konafa Tart)

Prep. 10 mins
Cooking 15 mins
Serving 4
Middle Eastern

INGREDIENTS Measurements


1/2 kg (1 lb) Konafa (shredded pastry)
2 tablespoons melted, clarified butter, plus more for greasing pan
4 tablespoons powdered sugar
5 egg whites
3 tablespoons lemon juice
4 bananas
1 cup Sugar Syrup



  • Preheat oven to 180˚C (350˚F).
  • Using a food processor or your fingertips, process or rub konafa to fine crumbs.
  • Transfer crumbs to a large bowl. Add 2 tablespoons clarified butter and 2 tablespoons of the powdered sugar. Toss to mix.
  • Grease a 25cm (10in) tart pan with a removable bottom with clarified butter. Press konafa mixture over bottom and up sides of pan.
  • Bake for 15 minutes, or until golden brown.
  • Meanwhile, in a large bowl, beat egg whites with 1 tablespoon powdered sugar and ½ teaspoon of the lemon juice until stiff peaks form.
  • Peel bananas. Drizzle with remaining lemon juice to avoid discoloration.
  • Remove konafa crust from oven. Pour syrup evenly over crust. Let cool.
  • Preheat broiler or ready kitchen torch.
  • Arrange bananas over crust in even layer. Spread meringue evenly over bananas. Sprinkle remaining 1 tablespoon sugar over top.
  • Broil or torch meringue until tips are golden brown.

  Variations/Whipped Cream and Fresh Fruit

  • Follow directions above to make and bake a konafa crust. Substitute banana filling and meringue topping for whipped cream (or custard) filling and fresh fruit topping: Spread some whipped cream evenly over crust, then arrange sliced fresh fruit (such as papaya, mango, kiwi, and/or berries) overlapping in a concentric circle over cream. Sprinkle some pomegranate seeds on top.


  • Dried or left over konafa can be processed to fine crumbs and used in different recipes.

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