
Denise says:
- Halva is a Middle Eastern confectionery made from tahini and sugar.
- It is best stored in the fridge and will last 4-6 months, but you should never freeze it.
- This pie is perfect for Rosh Hashanah as it needs to be made in advance, will store well and has the sweetness for a sweet New Year!
- Preparation Time: 30 minutes plus 30 minutes for pastry to rest
- Cooking Time: 20 minutes plus 2 hours to chill
- Serves: 10
Ingredients:
- For the Pastry
- 50g cocoa powder
- 250g plain flour
- 150g unsalted butter / non dairy margarine
- 1 egg
- 50g golden caster sugar
- 1-2 tablespoons cold water
- Pinch sea salt flakes
- For the Filling
- 50g butter / non dairy margarine
- 450ml double cream/ non dairy cream
- 50g golden caster sugar
- 300g dark chocolate (70%) – break up into small pieces
- 120g halva
- Garnish: 3 tablespoons halva- crumbled
- 2 tablespoons pistachio nuts
- 1 tablespoons dried rose petals – optional
Method
- To make the pastry, sieve the cocoa powder and flour. Add to the food processor together with the butter, egg, water and sea salt flakes.
- Whizz together to form a dough. If the dough looks too dry add a teaspoon or two of water.
- Remove, cover with cling film and leave to rest in the fridge.
- Using two sheets of cling film roll out the pastry between them into a large enough circle to fit into a 23cm fluted loose based pie tin, making sure you have sufficient for the sides.
- Use your rolling pin to drape the dough over the tin, pressing it down into the base and pushing the pastry into the sides.
- Trim any excess pastry.
- Scrunch up some foil and inside the pastry, insert some baking beans.
- Bake for 20 minutes on 200C.
- Remove the baking beans and foil and leave to cool.
- Carefully lift the pie out of the tin and transfer to a large plate.
- Place the butter into a saucepan and heat gently. Add the cream and sugar. Cook over a low heat, stirring occasionally until the cream is hot but not bubbling.
- Remove and leave to cool for about 5 minutes and then add the chocolate. Stir into a beautiful glossy ganache.
- Break up the halva into chunky small pieces and arrange over the base of the cooked pie. Pour over the ganache and smooth out with a spoon so it is evenly distributed. Chill for 2 hours to set.
- Decorate the top with crumbled halva, chopped pistachio nuts and dried rose petals.
Tagged in: Butter, Chocolate, dessert, Dinner Party, Family Dining, Flour, Halva, Israeli, Mediterranean, Party Time, Pistachio Nuts, Rosh Hashanah, Tea