• Main
  • Recipes
  • Caramel-Pistachio Torte with Halvah and Dark Chocolate Recipe

Caramel-Pistachio Torte with Halvah and Dark Chocolate Recipe

Posted by
Rate It!
Caramel-Pistachio Torte with Halvah and Dark Chocolate
Add your photo!
Ingredients
18
Count
Nutrition
908
Calories
Comments Print recipe

Ingredients:

Directions:

  1. For crust: Combine flour, halvah, sugar, and salt in processor. Using on/off turns, process until blended to sandy texture. Add butter. Using on/off turns, process until mixture resembles coarse meal. Whisk egg yolks and 2 tablespoons ice water in small bowl to blend. 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.
  2. For filling: 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). Remove from heat. Carefully stir in cream (mixture will bubble). Add butter and whisk until melted and smooth. Stir in pistachios. Cool until lukewarm but still pourable, about 30 minutes.
  3. Meanwhile, preheat oven to 350°F. Lightly spray 9-inch-diameter tart pan with removable bottom with nonstick spray. 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). Remove top paper. Invert dough into prepared pan. Remove remaining paper. Trim dough overhang. Roll out second dough disk between 2 sheets of parchment paper or waxed paper to 10-inch round. Pour filling into prepared crust. Brush edges of crust with egg white. Remove top paper from second dough disk. Invert over filling. Remove paper. Press dough around pan edges to trim and seal.
  4. Place torte on baking sheet and bake until crust is golden, about 35 minutes. Cool completely in pan. Chill overnight.
  5. For glaze: Bring cream and butter just to boil in medium saucepan. Remove from heat. Add chocolate and corn syrup; whisk until smooth. Cool 5 minutes.
  6. Place rack over rimmed baking sheet. Remove sides from tart pan. Invert torte onto rack. Remove bottom of tart pan. Pour warm glaze over torte (bottom of torte becomes top). Let stand until glaze sets. (Can be made 3 days ahead. Cover and refrigerate. Let stand at room temperature 1 hour before serving.)
  7. Slice into thin wedges and serve.
  8. *A sesame confection available at delicatessens, Middle Eastern markets, supermarkets, and Italian markets.
Kitchen-Friendly View

Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 908.13 Kcal (3802 kJ)
Calories from fat 736.52 Kcal
% Daily Value*
Total Fat 81.84g 126%
Cholesterol 229.57mg 77%
Sodium 110.28mg 5%
Potassium 142.91mg 3%
Total Carbs 42.39g 14%
Sugars 23.67g 95%
Dietary Fiber 1.66g 7%
Protein 6.04g 12%
Vitamin C 0.6mg 1%
Vitamin A 0.9mg 30%
Iron 0.8mg 4%
Calcium 54.2mg 5%
Amount Per 100 g
Calories 521.7 Kcal (2184 kJ)
Calories from fat 423.11 Kcal
% Daily Value*
Total Fat 47.01g 126%
Cholesterol 131.88mg 77%
Sodium 63.35mg 5%
Potassium 82.1mg 3%
Total Carbs 24.35g 14%
Sugars 13.6g 95%
Dietary Fiber 0.95g 7%
Protein 3.47g 12%
Vitamin C 0.3mg 1%
Vitamin A 0.5mg 30%
Iron 0.5mg 4%
Calcium 31.2mg 5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
Search recipes
by ingredients
Search
Construct & Analyze
Your Recipe
Analyze

Try this similar recipes

View More

Recipe Tags

Weightwatchers Points

  • 24.7
    Points
  • 26
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

Bad Points

  • High in Total Fat

Also Try

Share Recipe

Recipes▼
Search
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
Scroll to top