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Caramel-Pistachio Torte with Halvah and Dark Chocolate

Caramel-Pistachio Torte with Halvah and Dark Chocolate
The recipe Caramel-Pistachio Torte with Halvah and Dark Chocolate could satisfy your Jewish craving in approximately 45 minutes. This recipe covers 7% of your daily requirements of vitamins and minerals. This dessert has 340 calories, 5g of protein, and 14g of fat per serving. This recipe serves 16. If you have all purpose flour, corn syrup, butter, and a few other ingredients on hand, you can make it.

Instructions

1
Combine flour, halvah, sugar, and salt in processor. Using on/off turns, process until blended to sandy texture.
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All Purpose FlourAll Purpose Flour
SugarSugar
SaltSalt
2
Add butter. Using on/off turns, process until mixture resembles coarse meal.
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ButterButter
3
Whisk egg yolks and 2 tablespoons ice water in small bowl to blend.
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Egg YolkEgg Yolk
WaterWater
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WhiskWhisk
BowlBowl
4
Add to flour mixture. Using on/off turns, process until moist clumps form. Gather dough into 2 balls; flatten into disks. Wrap separately in plastic. Chill 1 hour.
Ingredients you will need
DoughDough
All Purpose FlourAll Purpose Flour
WrapWrap
1
Combine sugar and 1/2 cup water in heavy large saucepan. Stir over medium heat until sugar dissolves. Increase heat to high and boil until syrup turns deep amber or clip-on candy thermometer registers 360°F, occasionally swirling pan and brushing down sides with wet pastry brush, about 11 minutes (time will vary depending on size of pan).
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SyrupSyrup
SugarSugar
WaterWater
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Candy ThermometerCandy Thermometer
Pastry BrushPastry Brush
Sauce PanSauce Pan
Frying PanFrying Pan
2
Remove from heat. Carefully stir in cream (mixture will bubble).
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CreamCream
3
Add butter and whisk until melted and smooth. Stir in pistachios. Cool until lukewarm but still pourable, about 30 minutes.
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Pistachio NutsPistachio Nuts
ButterButter
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WhiskWhisk
4
Meanwhile, preheat oven to 350°F. Lightly spray 9-inch-diameter tart pan with removable bottom with nonstick spray.
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Tart FormTart Form
OvenOven
5
Roll out 1 dough disk between 2 sheets of parchment paper or waxed paper to 11-inch round (dough will be about 1/3 inch thick).
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DoughDough
RollRoll
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Baking PaperBaking Paper
6
Remove top paper. Invert dough into prepared pan.
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DoughDough
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Frying PanFrying Pan
7
Remove remaining paper. Trim dough overhang.
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DoughDough
8
Roll out second dough disk between 2 sheets of parchment paper or waxed paper to 10-inch round.
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DoughDough
RollRoll
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Baking PaperBaking Paper
9
Pour filling into prepared crust.
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CrustCrust
10
Brush edges of crust with egg white.
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Egg WhitesEgg Whites
CrustCrust
11
Remove top paper from second dough disk. Invert over filling.
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DoughDough
12
Remove paper. Press dough around pan edges to trim and seal.
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DoughDough
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Frying PanFrying Pan
13
Place torte on baking sheet and bake until crust is golden, about 35 minutes. Cool completely in pan. Chill overnight.
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CrustCrust
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Baking SheetBaking Sheet
OvenOven
Frying PanFrying Pan
1
Bring cream and butter just to boil in medium saucepan.
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ButterButter
CreamCream
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Sauce PanSauce Pan
2
Remove from heat.
3
Add chocolate and corn syrup; whisk until smooth. Cool 5 minutes.
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Corn SyrupCorn Syrup
ChocolateChocolate
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WhiskWhisk
4
Place rack over rimmed baking sheet.
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Baking SheetBaking Sheet
5
Remove sides from tart pan. Invert torte onto rack.
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Tart FormTart Form
6
Remove bottom of tart pan.
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Tart FormTart Form
7
Pour warm glaze over torte (bottom of torte becomes top).
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GlazeGlaze
8
Let stand until glaze sets. (Can be made 3 days ahead. Cover and refrigerate.
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GlazeGlaze
9
Let stand at room temperature 1 hour before serving.)
10
Slice into thin wedges and serve.
11
*A sesame confection available at delicatessens, Middle Eastern markets, supermarkets, and Italian markets.
Ingredients you will need
Sesame SeedsSesame Seeds
DifficultyExpert
Ready In45 m.
Servings16
Health Score2
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