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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.

First published in The JC August 27 2020