Woh Wali Bakery
Pista Baklava
Tart
Baklava ka crunch, tart ka structure — best of dono.
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About This Pista Baklava Tart
Traditional baklava is all about layers of buttery, crisp phyllo — a technique that translates surprisingly well into tart form. We build a shell from hand-layered phyllo, brushed with butter between each sheet until it bakes up shatteringly crisp, then fill it with a ground pistachio cream instead of the usual chopped-nut filling.
A rose-honey syrup is drizzled over just before serving, adding sweetness and a faint floral note without turning the tart soggy. It sits somewhere between a Middle Eastern dessert and a French tart — familiar, but not quite like anything else on our menu.
What's inside:
- Hand-layered phyllo shell, butter-brushed
- Ground pistachio cream filling
- Rose-honey syrup drizzle
- Crushed pistachio garnish
- No preservatives, 3-day shelf life at room temperature
What Indore is Saying
"Genuinely didn't expect this level of crispness from an eggless bake — the layered phyllo shatters exactly like proper baklava. The rose honey is subtle, not overpowering. One of my favourite items from Woh Wali."
"A lot of baklava-style desserts are cloyingly sweet. This tart lets the pistachio flavour lead, with the honey drizzle as more of an accent. Ordered box of 4 for Eid and everyone loved it."
Questions About This Pista Baklava Tart
Is this tart 100% eggless?
Yes, the phyllo shell and pistachio cream are both fully eggless and Jain-friendly.
Does it contain nuts?
Yes, generously — ground and crushed pistachio throughout. A nut-free version isn't possible for this particular item given the recipe.
What quantities are available?
Single piece (₹189) or Box of 4 (₹689).
How long does it stay fresh?
3 days at room temperature — longer than our fresh-cream tarts, since the phyllo and pistachio cream hold up well.