Chocolate Halvah Tart
Jun
Combine flour, halvah, sugar, and salt in processor. Using pulses, process until blended to sandy texture.
Add butter. Keep pulsing until mixture resembles coarse crumbs.
Whisk egg yolk and ice water in small bowl to blend. Add to flour mixture. Pulse until moist clumps form.
Gather dough into a ball; flatten into a disk. Wrap in plastic and chill 1 Hour.
Meanwhile, preheat oven to 350 degrees F.
Lightly spray 9-inch-diameter tart pan with removable bottom with nonstick spray.
Roll out dough disk between 2 sheets of parchment paper or waxed paper to 11-inch round. Remove top paper. Invert dough into prepared pan.
Remove remaining paper and ease dough into the pan, pressing to fit. Bake until tart crust is golden, about 35 Minutes. Cool completely in pan.
Whip the egg white; set aside.
Combine halva and heavy cream in mixer. Fold in egg white. Pour mixture into cooled tart shell. Set aside to set up.
Remove sides from tart pan. Pour warm glaze over tart Let stand until glaze sets.
(Can be made 3 days ahead. Cover and refrigerate. Let stand at room temperature 1 hour before serving.)
Slice into thin wedges and serve.
Are there any instructions regarding how to make the filling? Just mix all the ingredients together?
The instructions say to bake until tart crust is golden. In the accompanying photo, the crust doesn’t come up the sides and so aren’t visible when baking. Just sayin’.
Hi
Thanks for pointing out the errors in this recipe. We will update the recipe shortly. please check back for corrected version
chayale