Chocolate halva pie

An indulgent treat with a Middle Eastern twist

  • place PRE 30 minutes
  • place COOK 20 mins
  • place SERVES 10
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  • 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 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 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.

For the pastry:

50g cocoa powder

250g plain flour

150g unsalted butter/non-dairy 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/non-dairy cream

50g golden caster sugar

300g dark chocolate (70%) — break up into small pieces

120g halva


3 tbsp halva, crumbled

2 tbsp pistachio nuts

1 tbsp dried rose petals – optional

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