Cardamom-Pistachio Phyllo Tart with Pomegranate Compote

Ingredients

• 6 sheets phyllo dough, thawed if frozen
• 4 tbsp coconut oil, melted, for brushing
• 1 cup raw pistachios, finely chopped
• 1/2 cup raw almonds, finely chopped
• 1 tsp ground cardamom, freshly ground preferred
• 1/2 tsp ground cinnamon
• 2 cups pomegranate juice, 100% juice, no added sugar
• 1/4 cup coconut sugar, for compote
• 1/2 cup pomegranate arils, fresh, for garnish
• 1 can full-fat coconut milk, chilled overnight, use thick cream layer only
• 2 tsp maple syrup, for coconut cream
• 1 tsp vanilla extract
• 1/4 cup pistachios, whole, for garnish

Instructions

1. 1

   Preheat oven to 375°F (190°C). Line a 9-inch tart pan or baking sheet with parchment paper.

2. 2

   In a bowl, combine chopped pistachios, almonds, cardamom, and cinnamon. Set aside.