A treat that will satisfy everybody’s sweet tooth! Serve it with coffee or tea!

Serves: 4 Preparation time: 10′ Cooks in: 40′ Ready in: 50′

1 pack sweet shortcrust pastry
250 gr almond tahini halva, diced
2 apples, skin off, cored, diced
1 tbsp margarine
½ cup sultanas (golden raisins)
1 cup tahini (sesame paste)
250 gr dark chocolate, in pieces
1 orange, zested (optionally)

Step 1
Preheat the oven to 180C. Place the pastry and line the base and sides of a round tin (23cm diameter). Press the dough into the pan so it fits tightly; press the edges into the sides of the pan. Shave off the excess hanging dough with a knife. Line the tart with baking parchment and add dried beans or rice to keep the sides of the tart from buckling. Bake for 15 minutes, then remove parchment and weights. Lightly coat the crust with a beaten egg white. Return to the oven and bake for another 15 minutes or until the tart is golden brown and baked. Set aside to cool.

Step 2
In the meantime, in a non-stick fry pan, heat the butter and fry the apples until softened. Melt chocolate with tahini in bain marie*. Stir in orange zest.

Step 3
Spread apples on tart base, then the diced halva and sultanas. Pour the melted chocolate and cover all ingredients. Let the tart sit until chocolate cools completely and serve.

* Bain marie
Choose a saucepan with a diameter a bit smaller than a glass bowl you will use to melt the ingredients, so it can sit snugly on top of the saucepan. The bowl mustn’t come into contact with the water.
Boil around a third to a half saucepan full of water. Once the water has boiled, remove the pan from the heat and place the glass bowl over the top of the pan. Break up the chocolate into small chunks and place in the glass bowl.
Carefully stir the chocolate until it’s completely melted – this could take a few minutes. Once it’s completely melted, take the bowl away from the pan and use it.

Photo: Vangelis Paterakis – Food styling: Antonia Kati