Chocolate halva pie

Serves: 10 Preparation: 30 minutes plus 30 minutes resting time Cooking: 20 minutes plus 2 hours chilling

VINGREDIENTS For the pastry:

50g cocoa powder 250g plain flour

150g unsalted butter/nondairy margarine

1 egg

50g golden caster sugar 1-2 tbsp cold water Pinch sea salt flakes

For the filling:

50g butter/non-dairy margarine

450ml double cream/nondairy cream

50g golden caster sugar 300g dark chocolate (70%) — break up into small pieces

120g halva

Garnish:

3 tbsp halva, crumbled 2 tbsp pistachio nuts 1 tbsp 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 more 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 loosebased 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 place inside the pastry; insert some baking beans. Bake for 20 minutes on 200°C.

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.

jewishcookery.com