Ingredients
- 250g flour
- 100g icing sugar -125g margarine
- 100g whole roasted and ground hazelnuts
- 1 beaten whole egg
- 125g crushed hazelnuts
- 100g cut dates
- 125g granulated sugar
- 75g butter
- 0g chopped pistachios
- a pinch of salt
- caramel – 125g sugar – water
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Preparation
In a container, mix the beaten egg, sugar and margarine into an ointment. In another container put the flour, salt and ground toasted hazelnuts, mix. Make the fountain, and pour the 1st mixture worked into the ointment, bring everything together by kneading very little, into a ball of soft dough that can be spread easily, let the dough rest for at least 30 min.
Preparing the caramel:
In a saucepan, pour the sugar (125g), add 3 tablespoons of water, bring to the heat, and melt the sugar until you obtain a blond caramel.
Remove the caramel pan from the heat, add the butter (75g) mix well, the butter will melt, add the crushed hazelnuts, and the dates cut into small pieces, mix well until you obtain a smooth paste.
NB: This preparation can be made with chopped walnuts, instead of hazelnuts.
Preparing the tart base:
Grease and sprinkle with flour a square dish with raised edges of 2 to 3 cm, and approximately 26 cm side, roll out the dough with a rolling pin to a thickness of 4 mm, roll it up on the rolling pin, and unroll it on the tray, remove the excess dough either using the rolling pin by rolling it on the edges or cut off the excess using a wheel. Prick the tart base with a fork, and bake the tart base blind for 10 min.
Let the tart base cool, brush it with egg white beaten lightly with a fork, this operation prevents the pastry from crumbling when cutting.
Pour the filling, caramel, hazelnuts, dates, onto the tart, level the surface and return to the oven for a few minutes to brown.
Remove from the oven, sprinkle with crushed pistachios on top, let cool, cut into blocks of 2 cm on each side, place the blocks obtained in paper boxes.
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source:moroccan-cuisine
